Texture-Structure Relationships in Texturized Soy Protein. III. Textural Evaluation of Extruded Products
Author:
Publisher
Elsevier BV
Subject
General Computer Science
Reference9 articles.
1. Development and application of a texture measuring procedure for texturized vegetable protein;Breene;J.Texture Studies,1976
2. A mechanism for thermal texturization of soybean protein;Burgess;Can.Inst.Food Sci.Technol,1976
3. Texture-structure relationships in texturized soy protein.II. Textural properties and ultrastructure of an extruded soybean product;Cumming;Can.Inst.Food Sci.Technol.J,1972
4. Quantification of objective and sensory texture relations;Kapsalis,1973
5. The relation of force to sample dimensions in objective measurement of tenderness of poultry meat;Pool;J.Food Sci,1969
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