About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Influence of extrusion variables on the protein in vitro digestibility and protein solubility of extruded soy tarhana

1999

Ainsworth, P. | Fuller, D. | Plunkett, A. | Ibanoglu, S. (Department of Food and Consumer Technology, Hollings Faculty, The Manchester Metropolitan University, Old Hall Lane, M14 6HR Manchester (United Kingdom))

AGROVOC Keywords
alimentos analytical methods antinutritional factors digestibilidad digestibility extrusion facteur antinutritionnel factores antinutricionales foods forecasting harina de trigo in vitro experimentation lait leche milk milk products potage produit alimentaire produit laitier solubilidad solubility sopas soups soybean meal technique analytique temperatura temperature tortas de soja tourteau de soja wheat flour yaourt yoghurt yogur
Bibliographic information
Volume 79 Issue 5
Pagination
pp. 675-678
Other Subjects
Experimentation in vitro; Tecnicas analiticas; Solubilite; Farine de ble; Digestibilite; Tarhana; Productos lacteos; Experimentacion in vitro; Technique de prevision; Tecnicas de prediccion
Language
English
Note
19 ref.
1999-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]