Nutritive Value of an Extrusion‐Texturized Peanut Protein
- 1 May 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (3), 948-949
- https://doi.org/10.1111/j.1365-2621.1981.tb15390.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- DEVELOPMENT AND EVALUATION OF AN EXTRUSION‐TEXTURIZED PEANUT PROTEINJournal of Food Science, 1980
- Food extrusionC R C Critical Reviews in Food Science and Nutrition, 1979
- Processing of edible peanut flour and gritsJournal of Oil & Fat Industries, 1974
- Textured proteins in meats and meat‐like productsJournal of Oil & Fat Industries, 1974
- EVALUATION OF PROTEIN IN FOODS: 1. A METHOD FOR THE DETERMINATION OF PROTEIN EFFICIENCY RATIOSCanadian Journal of Biochemistry and Physiology, 1959
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958