Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat Bread
- 1 August 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (6), 2385-2390
- https://doi.org/10.1111/j.1365-2621.2002.tb09558.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Lipid Extraction Process on Texturized Soy Flour and Wheat Gluten Protein‐Protein Interactions in a Dough MatrixCereal Chemistry Journal, 2002
- Sensory Evaluation Techniques, Third EditionPublished by Taylor & Francis Ltd ,1999
- Dry extrusion as an aid to mechanical expelling of oil from soybeansJournal of Oil & Fat Industries, 1987