Texture of Yeast Breads Containing Soy Protein Isolates: Sensory and Objective Evaluation
- 1 July 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (4) , 1149-1150
- https://doi.org/10.1111/j.1365-2621.1982.tb07637.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Solubility and Water Absorption of Systems Containing Soy Protein Isolates, Salt and SugarJournal of Food Science, 1982
- Use of soy proteins in baked foodsJournal of Oil & Fat Industries, 1979
- CONSUMER TEXTURE PROFILE TECHNIQUEJournal of Food Science, 1975