Rheological properties of food gums as related to their water binding capacity and to soy protein interaction
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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2. Methods of studying functional characteristic of vegetable proteins;Hermansson;Journal of American Oil Chemists' Society,1979
3. Flow characteristics of soybean constituents controlled by ratio of total to imbibed water;Urbanski;Journal of Food Science,1983
4. Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low fat meat emulsion;Wallingford;Journal of Food Science,1983
5. Hydrocolloid interactions useful in food systems;Igoe;Food Technology,1982
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