Chemical composition and physical properties of extruded snacks containing crab-processing by-product

Journal of the Science of Food and Agriculture

Volumn 83, Issue 11, 2003, Pages 1163-1167

  Murphy, Michael G ^a   Skonberg, Denise I ^a   Camire, Mary Ellen ^a   Dougherty, Michael P ^a   Bayer, Robert C ^a   Briggs, Jack L ^b  

^a UNIVERSITY OF MAINE   (United States)

^b DEVELOPMENT AND ENGINEERING CENTER   (United States)

Author keywords

By product utilisation; Crab processing; Extrusion; Snack food

Indexed keywords

FOOD SCIENCE;

DECAPODA (CRUSTACEA); SOLANUM TUBEROSUM; ZEA MAYS;

EID: 0042734438     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1520     Document Type: Article

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