FUNCTIONAL PROPERTIES OF PROTEINS FOR FOODS‐FLOW PROPERTIES
- 30 January 1975
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 5 (4) , 425-439
- https://doi.org/10.1111/j.1745-4603.1975.tb01109.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- 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
- Soybean proteins. Their functional, chemical, and physical propertiesJournal of Agricultural and Food Chemistry, 1970
- The success of Casson's equationRheologica Acta, 1966