Effect of Solutes on Rheology of Soy Four and Its Components
- 2 May 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (3) , 792-795
- https://doi.org/10.1111/j.1365-2621.1982.tb12716.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Rheology and Water Imbibing of Major Fractions of Soybean BeverageJournal of Food Science, 1982
- SUSPENSION STABILITY OF ILLINOIS SOYBEAN BEVERAGEJournal of Food Science, 1980
- VISCOMETRIC CHARACTERISTICS OF WHOLE SOYBEAN MILKJournal of Food Science, 1979
- FUNCTIONAL PROPERTIES OF PROTEINS FOR FOODS‐FLOW PROPERTIESJournal of Texture Studies, 1975
- SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONSJournal of Food Science, 1974
- VISCOSITY AND WATER ABSORPTION CHARACTERCSTICS OF SLURRIES OF SUNFLOWER AND SOYBEAN FLOURS, CONCENTRATES AND ISOLATESJournal of Food Science, 1974
- APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTSJournal of Texture Studies, 1971
- Circular of the Bureau of Standards no. 440:Published by National Institute of Standards and Technology (NIST) ,1942