Texture-Structure Relationships in Textured Soy Protein. V. Influence of pH and Protein Acylation on Extrusion Texturization
- 1 January 1982
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 15 (4) , 294-301
- https://doi.org/10.1016/s0315-5463(82)72615-x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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