TEXTURIZATION THROUGH SPINNINGHARTMAN WE.1978; J. TEXTURE STUD.; NLD; DA. 1978; VOL. 9; NO 1-2; PP. 125-134; BIBL. 8 REF.Article

DEVELOPMENT AND APPLICATION OF A TEXTURE MEASUREMENT PROCEDURE FOR TEXTURED VEGETABLE PROTEIN = MISE AU POINT ET APPLICATION D'UNE METHODE DE MESURE DE LA TEXTURE POUR LES PROTEINES VEGETALES TEXTUREESBREENE WM; BARKER TG.1975; J. TEXTURE STUD.; NETHERL.; DA. 1975; VOL. 6; NO 4; PP. 459-472; BIBL. 12REF.Article

SPUN PROTEIN FIBRES : EFFECT OF COMPOSITION OF THE SPINNING DOPE ON TEXTURE. = FIBRES DE PROTEINES FILEES : EFFET DE LA COMPOSITION DE LA SOLUTION DE FILAGE SUR LA TEXTURE.BOULET M; VOVAN X; DIEP O et al.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 310-312; ABS. FRE; BIBL. 9 REF.; 4 FIG./1 TABL.Article

TEXTUFIZATION BY EXTRUSIONCLARK JP.1978; J. TEXTURE STUD.; NLD; DA. 1978; VOL. 9; NO 1-2; PP. 109-123; BIBL. 1 P.Article

CO- AND COUNTERCURRENT MULTISTAGE AQUEOUS AND AQUEOUS ETHANOL EXTRACTION OF TEXTURED VEGETABLE PROTEIN FLOURS: PRODUCT YIELDS AND PROCESS DATA.CEGLA GF; MEINKE WW; MATTIL KF et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 816-820; BIBL. 20 REF.Article

NOUVEAUX ALIMENTS PROTEIQUES. DEVELOPPEMENT AUX USA ET EN FRANCE.FAVRE B.1977; INFORM. CHIM.; FR.; DA. 1977; NO 171; PP. 313-318Article

DER EINFLUSS VON STAERKESULFAT AUF DIE EIGENSCHAFTEN VON PROTEINFASERN. = INFLUENCE DU SULFATE D'AMIDON SUR LES PROPRIETES DES PROTEINES FILEESSCHMANDRE H; MAUNE R; SCHMIDT G et al.1976; NAHRUNG; DTSCH.; DA. 1976; VOL. 20; NO 1; PP. 33-35; ABS. ANGL. RUSSE; BIBL. 3 REF.Article

AN ATTEMPT TO INFLUENCE ATTITUDES TOWARDS TEXTURED SOYA PROTEIN AS AN ALTERNATIVE TO MEATGREAVES E; RAMSEY MM.1980; J. HUM. NUTR.; GBR; DA. 1980; VOL. 34; NO 1; PP. 46-49; BIBL. 2 REF.Article

TEXTURE ANALYSIS OF TEXTURED SOY PROTEIN PRODUCTS: RELATIONS BETWEEN INSTRUMENTAL AND SENSORY EVALUATION.LOH J; BREENE WM.1977; J. TEXTURE STUD.; NETHERL.; DA. 1977; VOL. 7; NO 4; PP. 405-419; BIBL. 14 REF.Article

VALEUR NUTRITIVE DES PROTEINES TEXTUREES PAR FILAGE HUMIDE SELON LE PROCEDE HYDRODYNAMIQUEAMIOT J; BRISSON GJ; CASTAIGNE F et al.1979; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1979; VOL. 12; NO 1; PP. 23-26; ABS. ENG; BIBL. 17 REF.Article

STRUCTURAL AND MECHANICAL PROPERTIES OF TEXTURED PROTEINSSTANLEY DW; DE MAN JM.1978; J. TEXTURE STUD.; NLD; DA. 1978; VOL. 9; NO 1-2; PP. 59-76; BIBL. 1 P.Article

TEXTURE-STRUCTURE RELATIONSHIPS IN TEXTURED SOY PROTEIN. V. INFLUENCE OF PH AND PROTEIN ACYLATION ON EXTRUSION TEXTURIZATION. = RELATIONS TEXTURE-STRUCTURE DANS LES PROTEINES DE SOJA TEXTUREES. V. INFLUENCE DU PH ET DE L'ACYLATION DES PROTEINES SUR LA TEXTURATION PAR EXTRUSION.SIMONSKY RW; STANLEY DW.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 294-301; ABS. FRE; BIBL. 20 REF.; 8 FIG./3 TABL.Article

TEXTURIZATION OF SOY PROTEIN SCIENTIFIC GAPS.DRAKE B; ANDERSSON Y.1978; J. TEXTURE STUD.; NLD; DA. 1978; VOL. 9; NO 1-2; PP. 191-201; BIBL. 7 REF.Article

UTILISATION D'ISOLATS DE PROTEINES DE LEGUMINEUSES POUR LA PREPARATION DE PROTEINES TEXTUREES.DEBRY G.1978; ; FRA; DA. 1978; DGRST-7670107; 23 P.: ILL.; 30 CM; BIBL. 13 REF.; ACTION CONCERT.: TECHNOL. AGRIC. ALIMENT.Report

INFLUENCE DES MODALITES DE REHYDRATATION SUR LA TENEUR EN OLIGOSACCHARIDES DE PROTEINES VEGETAUX TEXTUREES.BEAUFRAND MJ; BAU HM; DEBRY G et al.1977; CAH. NUTRIT. DIET.; FR.; DA. 1977; VOL. 12; NO 1; PP. 27-29; BIBL. 8 REF.Article

SPINNING OF PROTEIN ISOLATES WITH UREA AS SOLVENTGILLBERG L.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1782-1783; BIBL. 5 REF.Article

THE STRUCTURAL MODIFICATION OF VEGETABLE PROTEIN PREPARATIONS BY HIGH AND LOW PRESSURE EXTRUSION-COOKING PROCESSESKOZLOWSKA H; ELKOWICZ K; LOSSOW B et al.1979; ACTA ALIMENT. POLON.; POL; DA. 1979; VOL. 5; NO 2; PP. 81-85; ABS. RUSArticle

MODIFIED SOYBEAN PROTEIN WITH HIGH WATER-HOLDING CAPACITY.OCHIAI YANAGI S; MIYAUCHI H; SAIO K et al.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 2; PP. 157-167; BIBL. 11 REF.Article

NOUVELLES SOURCES DE PROTEINES.BARLET A; HOLVE WA; MERIEL J et al.1978; AGRICULTURE; FR.; DA. 1978; NO 421; PP. 263-266Article

FOOD PRODUCTS INTENDED TO IMPROVE NUTRITION IN THE DEVELOPING WORLD.WEISBERG SM.1976; ADV. FOOD RES.; U.S.A.; DA. 1976; VOL. 22; PP. 187-203; BIBL. 4 REF.Article

TEXTURE-STRUCTURE RELATIONSHIPS IN TEXTURIZED SOY PROTEIN. IV. INFLUENCE OF PROCESS VARIABLES ON EXTRUSION TEXTURIZATION.MAURICE TJ; STANLEY DW.1978; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1978; VOL. 11; NO 1; PP. 1-6; ABS. FR.; BIBL. 10 REF.Article

ZUR UNTERSUCHUNG UND BEEINFLUSSUNG FUNKTIONELLER EIGENSCHAFTEN VON PROTEINROHSTOFFEN UND PROTEINFASERN. V: ZUR LOESLICHKEIT VON AETHANOL-HEFEPROTEIN UND DARAUS HERGESTELLTEN PROTEINFASERN IN ABHAENGIGKEIT VOM PH-WERT = RECHERCHES RELATIVES AUX PROPRIETES FONCTIONNELLES DES PROTEINES NATIVES OU FILEES ET LES FACTEURS QUI LES INFLUENCENT. V. SOLUBILITE DES PROTEINES DE LEVURES CULTIVEES SUR ETHANOL ET DES PROTEINES FILEES QUI EN DERIVENT EN RELATION AVEC LE PHSZHMANDKE H; SCHMIDT G.1978; NAHRUNG; DDR; DA. 1978; VOL. 22; NO 7; PP. 643-646; ABS. ENG/RUS; BIBL. 5 REF.Article

COMPOSITION AND CHARACTERISTICS OF AQUEOUS EXTRACTED TEXTURED VEGETABLE PROTEIN FLOURS: SOY AND COTTONSEED.CEGLA GF; MEINKE WW; MATTIL KF et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 807-811; BIBL. 20 REF.Article

SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS.AGUILERA JM; KOSIKOWSKI FV.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 3; PP. 647-651; BIBL. 24 REF.Article

UNTERSUCHUNGEN ZUM QUELLUNGSVERMOEGEN UND ZUR STRUKTURSTABILITAET VON PROTEINFASERN. = CAPACITE DE GONFLEMENT ET STABILITE DE LA STRUCTURE DES FIBRES DE PROTEINES FILEESSCHMANDKE H; KORMANN I.1976; NAHRUNG; DTSCH.; DA. 1976; VOL. 20; NO 4; PP. 383-386; ABS. ANGL. RUSSEArticle