This paper is scientific journal series No. 13017 from the Univ. of Minnesota Agric. Exp. Station. This project was supported in part by the Univ. of Minnesota Agricultural Experiment Station Grant No. 18-78 and 18-72, and Grant No. PFR-7910370 from the National Science Foundation. This research was supported by federal funds and is not subject to copying restrictions.
Kinetics of Protein Quality Loss in Enriched Pasta Stored in a Sine Wave Temperature Condition
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 460–464, March 1983
How to Cite
CHEN, J. Y., BOHNSACK, K. and LABUZA, T. P. (1983), Kinetics of Protein Quality Loss in Enriched Pasta Stored in a Sine Wave Temperature Condition. Journal of Food Science, 48: 460–464. doi: 10.1111/j.1365-2621.1983.tb10766.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/29/82; revised 9/20/82; accepted 10/13/82.
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