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Extrusion Cooking Systems and Textured Vegetable Proteins (in English)

Yıl 1985, Cilt: 10 Sayı: 3, - , 01.06.1985

https://izlik.org/JA77EA63MX

Öz

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.

Anahtar Kelimeler

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Extrusion Cooking Systems and Textured Vegetable Proteins

Yıl 1985, Cilt: 10 Sayı: 3, - , 01.06.1985

https://izlik.org/JA77EA63MX

Öz

-

Anahtar Kelimeler

-

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Yayımlanma Tarihi 1 Haziran 1985
IZ https://izlik.org/JA77EA63MX
Yayımlandığı Sayı Yıl 1985 Cilt: 10 Sayı: 3

Kaynak Göster

APA Extrusion Cooking Systems and Textured Vegetable Proteins. (1985). Gıda, 10(3). https://izlik.org/JA77EA63MX
AMA 1.Extrusion Cooking Systems and Textured Vegetable Proteins. GIDA. 1985;10(3). https://izlik.org/JA77EA63MX
Chicago “Extrusion Cooking Systems and Textured Vegetable Proteins”. 1985. Gıda 10 (3). https://izlik.org/JA77EA63MX.
EndNote (01 Haziran 1985) Extrusion Cooking Systems and Textured Vegetable Proteins. Gıda 10 3
IEEE [1]“Extrusion Cooking Systems and Textured Vegetable Proteins”, GIDA, c. 10, sy 3, Haz. 1985, [çevrimiçi]. Erişim adresi: https://izlik.org/JA77EA63MX
ISNAD “Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda 10/3 (01 Haziran 1985). https://izlik.org/JA77EA63MX.
JAMA 1.Extrusion Cooking Systems and Textured Vegetable Proteins. GIDA. 1985;10. Available at https://izlik.org/JA77EA63MX.
MLA “Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda, c. 10, sy 3, Haziran 1985, https://izlik.org/JA77EA63MX.
Vancouver 1.Extrusion Cooking Systems and Textured Vegetable Proteins. GIDA [Internet]. 01 Haziran 1985;10(3). Erişim adresi: https://izlik.org/JA77EA63MX

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