OPTIMIZATION OF COTTONSEED FLOUR SUBSTITUTION IN FOOD-PRODUCTS

被引：0

作者：

KING, CC ^{[1
]}

CAMIRE, ME ^{[1
]}

EMAM, S ^{[1
]}

HSIANG, S ^{[1
]}

机构：

[1] TEXAS WOMANS UNIV,DEPT NUTR & FOOD SCI,DENTON,TX 76204

来源：

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：484 / 484

页数：1

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[1] COTTONSEED PROTEIN FOOD-PRODUCTS
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[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1977, 54 (02) : A90 - A93
[2] CYCLOPROPENOID FATTY-ACID CONTENT OF FOOD-PRODUCTS PREPARED WITH COTTONSEED FLOUR
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[J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1984, 187 (APR): : 59 - AGFD
[3] DISCOLORATION IN FOOD-PRODUCTS SUPPLEMENTED WITH EDIBLE COTTONSEED FLOURS
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[4] OPTIMIZATION OF THE PROCESS OF SHF DRYING OF FOOD-PRODUCTS
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