Effect of pH on Formation, Proximate Composition and Rehydration Capacity of Winged Bean and Soybean Protein‐Lipid Film
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (1) , 261-262
- https://doi.org/10.1111/j.1365-2621.1990.tb06069.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) FlourJournal of Food Science, 1982
- Functional properties of soy proteinsJournal of Oil & Fat Industries, 1979
- INFLUENCE OF INGREDIENTS UPON EDIBLE PROTEIN‐LIPID FILM CHARACTERISTICSJournal of Food Science, 1973
- SOY PROTEIN‐LIPID FILMS. 1. Studies on the Film Formation PhenomenonJournal of Food Science, 1972