Texturation de bases proteiques par cuisson-extrusion en milieu humide (CEMH).
1995
Roussel L. | Le Royer S. | Roussel H.
AGROVOC Keywords
Bibliographic information
Pagination
v.17-23(1-2)
Other Subjects
Productos proteinicos; Succedane d' aliment pour homme; Coccion; Tecnologia de los alimentos; Proteinas texturizadas; Proteine texturee; Produit proteique
Language
French
Note
5 illus., 11 ref., 5 graph.
Translated Title
English.
[Texturation of protein bases using extrusion-cooking at high moisture level]. [French]
Type
Journal Article; Journal Part
Source
Industries-Alimentaires-et-Agricoles (France). (Jan-Fev 1995). v. 112(1-2) p. 17-23.
Corporate Author
Protial S.A., Beaucouze (France)
2012-11-15
AGRIS AP
Data Provider
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