INFLUENCE OF MOIST HEAT ON SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY AND PEANUT FLOURS
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3), 774-776
- https://doi.org/10.1111/j.1365-2621.1979.tb08498.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- SALT CONCENTRATION, pH, AND FLOUR CONCENTRATION EFFECTS ON NITROGEN SOLUBILITY AND EMULSIFYING PROPERTIES OF PEANUT FLOURJournal of Food Science, 1979
- PERFORMANCE OF DEFATTED PEANUT, SOYBEAN AND FIELD PEA MEALS AS EXTENDERS IN GROUND BEEF PATTIESJournal of Food Science, 1977
- Peanut proteins as food supplements: A compositional study of selected Virginia and Spanish peanutsJournal of Oil & Fat Industries, 1976
- Influence of suspension medium and pH on functional and protein properties of defatted peanut mealJournal of Agricultural and Food Chemistry, 1976
- FUNCTIONAL PROPERTIES OF PEANUT PASTE AS AFFECTED BY MOIST HEAT TREATMENT OF FULL‐FAT PEANUTSJournal of Food Science, 1975
- Comparative functionality of soy proteins used in commercial meat food productsJournal of Oil & Fat Industries, 1975
- Processing soybeans into foods: Selected aspects of nutrition and flavorJournal of Oil & Fat Industries, 1975
- Functional properties of oilseed proteinsJournal of Oil & Fat Industries, 1970