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EVALUATION OF THE VARIABILITY OF THE WLF CONSTANTS OF EXTRUDED SOY FLOUR WITH THE EXTENT OF COOKING

机译：蒸煮温度下大豆粉中WLF常数变化的评估

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来源
《AIChE annual meeting》|2003年|1-7|共7页
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作者
B. ASHOKAN; J.L. KOKINI;
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关键词
WLF constants; soy flour; cooking; extrusion;

机译：WLF常数;大豆粉烹饪;挤压;

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专利

1. Determination of the WLF constants of cooked soy flour and their dependence on the extent of cooking [J] . Bharani K. Ashokan, Jozef L. Kokini Rheologica Acta . 2005,第2期

机译：煮熟的大豆粉的WLF常数的确定及其对烹饪程度的依赖性
2. Determination of the WLF constants of cooked soy flour and their dependence on the extent of cooking [J] . Ashokan BK, Kokini JL Rheologica Acta: An International Journal of Rheology . 2005,第2期

机译：煮熟的大豆粉的WLF常数的确定及其与煮熟程度的关系
3. Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour [J] . Sereewat Pornpimol, Suthipinittham Chankavee, Sumathaluk Sirirat, LWT-Food Science & Technology . 2015,第2aPta1期

机译：米粉和脱脂大豆粉制成的意大利面条的烹饪特性和感官接受度
4. EVALUATION OF THE VARIABILITY OF THE WLF CONSTANTS OF EXTRUDED SOY FLOUR WITH THE EXTENT OF COOKING [C] . B. ASHOKAN, J.L. KOKINI AIChE annual meeting . 2003

机译：评估挤压大豆粉WLF常数的可变性，烹饪程度
5. The effect of barrel temperature and feed moisture content on deamidation and volatile formation in extruded soy flour. [D] . Lundy, Raymond Joseph. 1996

机译：机筒温度和进料含水量对挤出大豆粉脱酰胺和挥发物形成的影响。
6. Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum horse gram and defatted soy flour blends [O] . A. L. Basediya, Sheela Pandey, S. P. Shrivastava, 2013

机译：工艺和机器参数对高粱马克和脱脂大豆粉混合物挤压蒸煮过程中挤出物物理性能的影响
7. The Possible Improving Effects of γ-Irradiated and/or Extruded Soy Flour on Hypercholesterolemic Rats [O] . Refaat G. HAMZA, Safaa AFIFI, Abdel-Rahman B. ABDEL-GHAFFAR, 2013

机译：γ-辐照和/或挤出大豆面粉对高胆固醇大鼠的可能改善作用

EVALUATION OF THE VARIABILITY OF THE WLF CONSTANTS OF EXTRUDED SOY FLOUR WITH THE EXTENT OF COOKING

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