{"title":"热挤压工艺参数对蚕豆籽粉肉类类似物品质特性的影响","authors":"C. Omohimi, O. Sobukola, K. Sarafadeen, L. Sanni","doi":"10.1016/S0189-7241(15)30092-8","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"28 1","pages":"21-30"},"PeriodicalIF":0.0000,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"33","resultStr":"{\"title\":\"Effect of Thermo-extrusion Process Parameters on Selected Quality Attributes of Meat Analogue from Mucuna Bean Seed Flour\",\"authors\":\"C. Omohimi, O. Sobukola, K. Sarafadeen, L. Sanni\",\"doi\":\"10.1016/S0189-7241(15)30092-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":19217,\"journal\":{\"name\":\"Nigerian Food Journal\",\"volume\":\"28 1\",\"pages\":\"21-30\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2014-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"33\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nigerian Food Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/S0189-7241(15)30092-8\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nigerian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/S0189-7241(15)30092-8","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}