VISCOSITY AND WATER ABSORPTION CHARACTERCSTICS OF SLURRIES OF SUNFLOWER AND SOYBEAN FLOURS, CONCENTRATES AND ISOLATES
- 1 January 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (1), 188-192
- https://doi.org/10.1111/j.1365-2621.1974.tb01019.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- CONTINUOUS DIFFUSION OF CHLOROGENIC ACID FROM SUNFLOWER KERNELSJournal of Food Science, 1973
- Soy products for the meat industryJournal of Agricultural and Food Chemistry, 1970
- Functional properties of oilseed proteinsJournal of Oil & Fat Industries, 1970
- FUNCTIONAL EVALUATION OF PROTEIN IN FOOD SYSTEMSPublished by Elsevier ,1970
- Isolated Proteins from Rapeseed, Flax and Sunflower MealsCanadian Institute of Food Technology Journal, 1969