Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (20): 4336-4343.doi: 10.3864/j.issn.0578-1752.2013.20.017
• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles Next Articles
CHEN Feng-Liang, CHEN Xiang-Yan, WANG Xian-Chang, YIN Jing, ZHAO Xiao-Yan
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(in Chinese)[4]刘红武. 食品挤压技术. 食品科学, 2000, 21(12): 184-187.Liu H W. Food extrusion technology. Food Science, 2000, 21(12):184-187. (in Chinese)[5]杜双奎, 魏益民, 张波,蒋长兴,张明晶. 不同品种玉米挤压膨化特性研究. 中国粮油学报, 2006, 21(6): 34-37.Du S K, Wei Y M, Zhang B, Jiang C X, Zhang M J. Extrusion properties of corn varieties. Journal of the Chinese Cereals and Oils Association, 2006, 21(6): 34-37. (in Chinese)[6]Singh N, Kaura K, Singh B, Sekhon K S. Effects of phosphate salts on extrusion behaviour of rice. Food Chemistry, 1999, 64(4): 481-488.[7]蒋长兴, 魏益民, 张波. 小米挤压膨化加工工艺参数研究. 粮食与饲料工业, 2005(5): 20-22.Jiang C X, Wei Y M, Zhang B. Studies on technological parameters for millet processing by extrusion. Cereal & Feed Industry, 2005(5): 20-22. (in Chinese)[8]张波, 董玲, 魏益民, 杨春明. 大豆理化特性与挤压组织化产品特性的关系.中国农业科学, 2009, 42(11): 4012-4018.Zhang B, Dong L, Wei Y M, Yang C M. Relationship between extrudate texturization properties and physicochemical properties of soybeans. Scientia Agricultura Sinica, 2009, 42(11): 4012-4018. 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