Extrusion behaviour of different soya isolates and the effect of particle size
- 1 April 1986
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 21 (5), 627-641
- https://doi.org/10.1111/j.1365-2621.1986.tb00400.x
Abstract
No abstract availableKeywords
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- Texture-Structure Relationships in Textured Soy Protein. V. Influence of pH and Protein Acylation on Extrusion TexturizationCanadian Institute of Food Science and Technology Journal, 1982
- Solubility and ViscosityPublished by American Chemical Society (ACS) ,1981
- TexturizationPublished by American Chemical Society (ACS) ,1981