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The study of optimum operating conditions of extruded snack food with tomato powder

Author
HUANG, Rong-Cheng1 ; JINCHYAU PENG1 ; LU, Fung-Jou2 ; LUI, Wai-Bun3 ; LIN, Jenshinn4
[1] Department of Bio-Industrial Mechatronics Engineering National Chung-Hsing University, Taichung, Taiwan, Province of China
[2] Department of Applied Chemistry Chung Shan Medical University, Taichung, Taiwan, Province of China
[3] Department of Agricultural Machinery National Pei-Kang Senior Agricultural Industrial Vocational School, Yunlin, Taiwan, Province of China
[4] Department of Food Science National Pingtung University of Science and Technology, Pingtung, Taiwan, Province of China
Source

Journal of food process engineering. 2006, Vol 29, Num 1, pp 1-21, 21 p ; ref : 1 p.3/4

CODEN
JFPEDM
ISSN
0145-8876
Scientific domain
Food science technology
Publisher
Blackwell, Malden, MA
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Amuse gueule Condition opératoire Lycopersicon esculentum Poudre Tomate Angiospermae Dicotyledones Légume Solanaceae Spermatophyta
Keyword (en)
Snack(food) Operating conditions Lycopersicon esculentum Powder Tomato Angiospermae Dicotyledones Vegetables Solanaceae Spermatophyta
Keyword (es)
Comida ligera Condición operatoria Lycopersicon esculentum Polvo Tomate Angiospermae Dicotyledones Hortalizas Solanaceae Spermatophyta
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
17603669

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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