FATE OF WATER SOLUBLE SOY PROTEIN DURING THERMOPLASTIC EXTRUSION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01416.x/fullpdf
Reference16 articles.
1. Association-dissociation phenomena in glycinin
2. Texture — Strueture Relationships in Texturized Soy Protein II. Textural Properties and Ultrastructure of an Extruded Soybean Product
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