NDLI: Extrusion Texturization of Air-Classified Pea Protein

Content Provider	Scilit
Author	Wang, N. Bhirud, P. R. Tyler, R. T.
Copyright Year	1999
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1999.tb15073.x/pdf
Ending Page	513
Page Count	5
Starting Page	509
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1999.tb15073.x
Journal	Journal of food science
Issue Number	3
Volume Number	64
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1999-05-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science
Content Type	Text
Resource Type	Article

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Extrusion Texturization of Air-Classified Pea Protein