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Optimization of extrusion cooking of lung proteins by response surface methodology

Deborah Helena Markowicz Bastos C H Domenech; José Alfredo Gomes Areas

Oxford v.26, p.403-8, 1991 International Journal of Food Science and Technology

Oxford 1991

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Title:
Optimization of extrusion cooking of lung proteins by response surface methodology
Author: Deborah Helena Markowicz Bastos
C H Domenech; José Alfredo Gomes Areas
Subjects: TECNOLOGIA DE ALIMENTOS; ALIMENTOS DE ORIGEM ANIMAL; PROTEINAS (METABOLISMO)
Is Part Of: Oxford v.26, p.403-8, 1991 International Journal of Food Science and Technology
Publisher: Oxford
Creation Date: 1991
Format: p.403-8.
Language: English

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