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July 20, 2005International Journal of Food Science & Technology

Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration

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Authors

SLSi-quan LiHZHoward Q. ZhangTJTony Z. Jin

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Cite This Study

Li et al. (2005) studied this question.

synapsesocial.com/papers/6a6cd3db75498292b707a397https://doi.org/10.1111/j.1365-2621.2005.00993.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Effect of Different Extrusion Temperatures and Moisture Content on Lipoxygenase Inactivation and Protein Solubility in Soybeans1996 · 67 citations
  2. 2CORN‐BASED FOODS USED IN FOOD AID PROGRAMS: STABILITY CHARACTERISTICS–A REVIEW1977 · 15 citations
  3. 3Lipoxidase deactivation to improve stability, odor and flavor of full‐fat soy flours1969 · 76 citations