FULL-FAT SOY FLOUR EXTRUSION COOKED - PROPERTIES AND FOOD USES

被引：32
|
作者：
BOOKWALT.GN
MUSTAKAS, GC
KWOLEK, WF
MCGHEE, JE
ALBRECHT, WJ
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1971.tb02019.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：5 / &
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