FLOW BEHAVIOR AND STRUCTURE OF PROTEINS AND STARCHES DURING EXTRUSION COOKING

被引：0
|
作者：
FRAZIER, PJ [1 ]
CRAWSHAW, A [1 ]
机构：
[1] DALGETY UK LTD,GRP RES LAB,CAMBRIDGE CB1 2JN,ENGLAND
来源：
CEREAL FOODS WORLD | 1986年 / 31卷 / 08期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：585 / 585
页数：1
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