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Extrusion Cooking Systems and Textured Vegetable Proteins (in English)

Year 1985, Volume: 10 Issue: 3, - , 01.06.1985

Abstract

Many fabricated foods are cooked industrially and are given desired textures, shapes, density and rehydration characteristics by an extrusion cooking process. This relatively new process is used in the preparation of “engineered” convenience foods: textured vegetable proteins, breakfast cereals, snacks, infant foods, dry soup mixes, breading, poultry stuffing, croutons, pasta products, beverage powders, hot breakfast gruels, and in the gelatinization of starch or the starchy component of foods.

Keywords

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Extrusion Cooking Systems and Textured Vegetable Proteins

Year 1985, Volume: 10 Issue: 3, - , 01.06.1985

Abstract

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Keywords

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Details

Primary Language Turkish
Publication Date June 1, 1985
Published in Issue Year 1985 Volume: 10 Issue: 3

Cite

APA Extrusion Cooking Systems and Textured Vegetable Proteins. (1985). Gıda, 10(3).
AMA Extrusion Cooking Systems and Textured Vegetable Proteins. The Journal of Food. June 1985;10(3).
Chicago “Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda 10, no. 3 (June 1985).
EndNote (June 1, 1985) Extrusion Cooking Systems and Textured Vegetable Proteins. Gıda 10 3
IEEE “Extrusion Cooking Systems and Textured Vegetable Proteins”, The Journal of Food, vol. 10, no. 3, 1985.
ISNAD “Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda 10/3 (June1985).
JAMA Extrusion Cooking Systems and Textured Vegetable Proteins. The Journal of Food. 1985;10.
MLA “Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda, vol. 10, no. 3, 1985.
Vancouver Extrusion Cooking Systems and Textured Vegetable Proteins. The Journal of Food. 1985;10(3).

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