FUNCTIONAL PROPERTIES OF A SOY CONCENTRATE AND A SOY ISOLATE IN SIMPLE SYSTEMS AND IN A FOOD SYSTEM..
- 1 March 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (2), 457-460
- https://doi.org/10.1111/j.1365-2621.1977.tb01522.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- FUNCTIONAL PROPERTlES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS.Journal of Food Science, 1975
- SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONSJournal of Food Science, 1974
- CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTSJournal of Food Science, 1974
- VISCOSITY AND WATER ABSORPTION CHARACTERCSTICS OF SLURRIES OF SUNFLOWER AND SOYBEAN FLOURS, CONCENTRATES AND ISOLATESJournal of Food Science, 1974
- A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATESJournal of Food Science, 1974
- Soybeans as a food sourceC R C Critical Reviews in Food Technology, 1971