WATER BINDING BY SOY FLOURS AS MEASURED BY WIDE LINE NMR
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2) , 553-559
- https://doi.org/10.1111/j.1365-2621.1978.tb02352.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Lipoxygenase and flavor of soybean protein productsJournal of Agricultural and Food Chemistry, 1975
- BOUND WATER CAPACITY OF CORN STARCH AND ITS DERIVATIVES BY NMRJournal of Food Science, 1974
- DIELECTRIC PROPERTIES OF CARBOHYDRATE‐WATER MIXTURES AT MICROWAVE FREQUENCIESJournal of Food Science, 1972
- BOUND WATER IN FRUIT PRODUCTS BY THE FREEZING METHODJournal of Food Science, 1971
- BOUND WATER DEFINED AND DETERMINED AT CONSTANT TEMPERATURE BY WIDE‐LINE NMRJournal of Food Science, 1970