EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN
- 1 December 1986
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 17 (4) , 347-355
- https://doi.org/10.1111/j.1745-4603.1986.tb00558.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- 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