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Extrusion Cooking Systems and Textured Vegetable Proteins (in English)

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

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

Öz

-

Anahtar Kelimeler

-

Toplam 0 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yayımlanma Tarihi 1 Haziran 1985
Yayımlandığı Sayı Yıl 1985 Cilt: 10 Sayı: 3

Kaynak Göster

APA Extrusion Cooking Systems and Textured Vegetable Proteins. (1985). Gıda, 10(3).
AMA Extrusion Cooking Systems and Textured Vegetable Proteins. GIDA. Haziran 1985;10(3).
Chicago “Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda 10, sy. 3 (Haziran 1985).
EndNote (01 Haziran 1985) Extrusion Cooking Systems and Textured Vegetable Proteins. Gıda 10 3
IEEE “Extrusion Cooking Systems and Textured Vegetable Proteins”, GIDA, c. 10, sy. 3, 1985.
ISNAD “Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda 10/3 (Haziran 1985).
JAMA Extrusion Cooking Systems and Textured Vegetable Proteins. GIDA. 1985;10.
MLA “Extrusion Cooking Systems and Textured Vegetable Proteins”. Gıda, c. 10, sy. 3, 1985.
Vancouver Extrusion Cooking Systems and Textured Vegetable Proteins. GIDA. 1985;10(3).

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