Effect of Thermal Treatment on the Rheological Pattern and Composition of Dry Bean Flour Soluble Extracts-Reference-Cited by-同舟云学术

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Effect of Thermal Treatment on the Rheological Pattern and Composition of Dry Bean Flour Soluble Extracts

Published:1986-07 Issue:4 Volume:51 Page:1085-1086
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

GERSCHENSON LIA N.,BARTHOLOMAI GUALTERIO B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb11244.x/fullpdf

Reference13 articles.

1. AOAC . 1945 . "Official Methods of Analysis ." p.27 . Association of Official Analytical Chemists, Washington, DC.

2. AOAC . 1965 "Official Methods of Analysis ," p.191 . Association of Official Analytical Chemists, Washington, DC.

3. Heat Denaturation of Protein in Soybean Meal

4. Viscosity Patterns of Peanut Protein Solutions.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.);Journal of Food Science and Technology;2012-05-22

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