Skip to content
VuFind
English
Deutsch
Español
Français
Italiano
日本語
Nederlands
Português
Português (Brasil)
中文(简体)
中文(繁體)
Türkçe
עברית
Gaeilge
Cymraeg
Ελληνικά
Català
Euskara
Русский
Čeština
Suomi
Svenska
polski
Dansk
slovenščina
اللغة العربية
বাংলা
Galego
Tiếng Việt
Hrvatski
हिंदी
Հայերէն
Українська
Sámegiella
Монгол
Language
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Tag
Find
Advanced
Continuous gel formation by HT...
Cite this
Text this
Email this
Print
Export Record
Export to RefWorks
Export to EndNoteWeb
Export to EndNote
Permanent link
Continuous gel formation by HTST extrusion-cooking : soy proteins /
PSZJBL
Bibliographic Details
Main Authors:
427729 Kitabatake, N.
,
Megard, D.
,
Cheftel, J. C.
Format:
Subjects:
Extrusion process
Holdings
Description
Similar Items
Staff View
Similar Items
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
by: Izalin Zahari, et al.
Published: (2020-06-01)
Characterization of oyster mushroom-soy protein meat analog using single-screw extruder with extrusion variables
by: Mohamad Mazlan, Mazween
Published: (2021)
A continuous extrusion process for prestressed concrete/
by: 205077 Wass, B. J., et al.
Published: ([197)
Polymer extrusion/
by: 195296 Rauwendaal, Chris
Published: (1986)
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure
by: Patrick Wittek, et al.
Published: (2021-01-01)