TEXTURIZATION OF SOY PROTEIN: SCIENTIFIC GAPS
- 1 June 1978
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 9 (1-2) , 191-201
- https://doi.org/10.1111/j.1745-4603.1978.tb01301.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- TECHNOLOGICAL GAPS IN VEGETABLE PROTEIN TEXTURIZATIONJournal of Texture Studies, 1978
- THE MICROSTRUCTURE OF MUSCLE TISSUE — A BASIS FOR MEAT TEXTURE MEASUREMENTJournal of Texture Studies, 1976
- MECHANICAL CHARACTERIZATION OF FIBROUS MATERIALS AS RELATED TO MEAT ANALOGS **Journal of Texture Studies, 1975
- A COMPREHENSIVE FORMULA FOR THE ACCEPTANCE OF FOOD TEXTURE, AND ITS GENERALIZATION TO OVERALL FOOD ACCEPTANCEJournal of Texture Studies, 1974
- FOOD USE OF SOYBEAN 7s AND 11s PROTEINS Extraction and Functional Properties of Their FractionsJournal of Food Science, 1973
- Texture — Structure Relationships in Texturized Soy Protein 1. Textural Properties and Ultrastructure of Rehydrated Spun Soy FibersCanadian Institute of Food Science and Technology Journal, 1972