Concepedia

Studies on the development of texturized vegetable products by the extrusion process. II. Effects of extrusion variables on the available lysine, total and reducing sugars

Chay B. Pham, R. R. del Rosario

International Journal of Food Science & Technology · 1984 · 28 citations · 16 references

References

16

Determination of Starch and Amylose in Vegetables

R. M. McCready, Jack Guggolz, Vernon. Silviera et al. · Analytical Chemistry · 1950 · 1.7K citations

Agriculture, Biochemistry, Food Science +8

The estimation of the available lysine in animal-protein foods

K. J. Carpenter · Biochemical Journal · 1960 · 591 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +12

MODIFICATION OF CARBOHYDRATE COMPONENTS BY EXTRUSION-COOKING OF CEREAL PRODUCTS

C. Mercier, Pierre Feillet · 1975 · 280 citations

Agriculture, Biochemistry, Food Science +10

Problems in the determination of FDNB‐available lysine

V. H. Booth · Journal of the Science of Food and Agriculture · 1971 · 257 citations

Agriculture, Biochemistry, Food Science +13

Mechanisms of heat damage in proteins

Richard F. Hurrell, K. J. Carpenter, William John Sinclair et al. · British Journal Of Nutrition · 1976 · 202 citations · Full text

Agriculture, Biochemistry, Nutritional Sciences +16