Postępy Techniki Przetwórstwa Spożywczego > 1992 > 1 > 2 > 9-11
Source
Abstract
Identifiers
journal ISSN : | 0867-793X |
Keywords
Additional information
Publisher
Fields of science
Bibliography
-
[1] American Oil Chemists Society. Official and Tentative Methods of the American Oil Chemists Society (2nd ed.) Official Method Ac-4-41 (1964).
-
[2] BJÖRCK I., NOGUCHI A., ASP N.G., CHEFTEL J.C., DAH- LQVIST A.: Protinnutritional value of biscuit processed by extrusion cooking: Effects on available lysine. J. Agrie. Food Chem., 1983 nr 31, s. 488-492.
-
[3] BHUIYAN M.Ż., BLANSHARD J. M.: The behaviour of maize flours and grits in relation to extrusion quality. II. Gelatinization characteristics of extracted Starches. Die Starke 1982, nr 34, s. 262-266.