Influence of process parameters on the physical properties and microstructure of everlasting pea (lathyrus sativus) extrudate

International Agrophysics

Volumn 13, Issue 1, 1999, Pages 109-117

  Rzedzicki, Z ^a   Fornal, J ^b  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Everlasting pea; Extrusion Cooking; Lathyrus sativus; Microstructure; Physical properties

Indexed keywords

EID: 0041780071     PISSN: 02368722     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (3)

1. Goering H.K., Van Soest P.J.: Forage Fiber Analysis. USDA Agricult. Handbook, no. 379, 1970.
2. Rzedzicki Z.: New method of texture measurement of crisp food and feed. Int. Agrophysics, 8, 661-670, 1994.
3. Rzedzicki Z., Lipiec A., Milczak M.: Extrusion-cooking of the everlasting pea (Lathyrus sativus) for use in vegetarian foods. Engineering and Food at ICEF 7. Part 2. P. H 29 - H 33, 1997.