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

页码：585 / 585

页数：1

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