Texture — Strueture Relationships in Texturized Soy Protein II. Textural Properties and Ultrastructure of an Extruded Soybean Product
- 1 July 1972
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 5 (3) , 124-128
- https://doi.org/10.1016/s0315-5463(72)74106-1
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- BEHAVIOR OF DIFFERENT FOODS IN THE STANDARD SHEAR COMPRESSION CELL OF THE SHEAR PRESS AND THE EFFECT OF SAMPLE WEIGHT ON PEAK AREA AND MAXIMUM FORCEJournal of Texture Studies, 1970
- Scanning electron microscopy of soybean protein bodiesJournal of Oil & Fat Industries, 1970
- The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry MeatJournal of Food Science, 1969