NDLI: Optimization of extrusion cooking of lung proteins by response surface methodology

Content Provider	Scilit
Author	Bastos, D. H. M. Domenech, C. H. Arěas, J. A. G.
Copyright Year	2007
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1991.tb01983.x/pdf
Ending Page	408
Page Count	6
Starting Page	403
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1991.tb01983.x
Journal	International Journal of Food Science & Technology
Issue Number	4
Volume Number	26
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-06-29
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Food Science and Technology Emulsifying Capacity Expansion Ratio Offal Processing Water Absorption Capacity Waste Utilization
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Optimization of extrusion cooking of lung proteins by response surface methodology