TECHNOLOGICAL GAPS IN VEGETABLE PROTEIN TEXTURIZATION
- 1 June 1978
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 9 (1-2) , 179-189
- https://doi.org/10.1111/j.1745-4603.1978.tb01300.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Protein-Lipid Interactions in Soy FilmsCanadian Institute of Food Science and Technology Journal, 1976
- ILLINOIS PROCESS FOR PREPARATION OF SOYMILKJournal of Food Science, 1976
- PROTEIN‐LIPID FILMS AS MEAT SUBSTITUTESJournal of Food Science, 1975
- PREPARATION AND EVALUATION OF SOYBEAN CURD WITH REDUCED BEANY FLAVORJournal of Food Science, 1972
- Flavor and flatulence factors in soybean protein productsJournal of Agricultural and Food Chemistry, 1970
- Identification of a volatile component in soybeans that contributes to the raw bean flavorJournal of Agricultural and Food Chemistry, 1969