Texture-Structure Relationships in Texturized Soy Protein. III. Textural Evaluation of Extruded Products
- 1 October 1976
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 9 (4), 173-176
- https://doi.org/10.1016/s0315-5463(76)73670-8
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Annual Index Volume 9 2003Culture & Psychology, 2003
- A Possible Mechanism for Thermal Texturization of Soybean ProteinCanadian Institute of Food Science and Technology Journal, 1976
- DEVELOPMENT AND APPLICATION OF A TEXTURE MEASUREMENT PROCEDURE FOR TEXTURED VEGETABLE PROTEIN *Journal of Texture Studies, 1975
- Texture — Strueture Relationships in Texturized Soy Protein II. Textural Properties and Ultrastructure of an Extruded Soybean ProductCanadian Institute of Food Science and Technology Journal, 1972
- The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry MeatJournal of Food Science, 1969
- OBSERVATIONS ON STRAWBERRY TEXTURE A THREE‐PRONGED APPROACHJournal of Texture Studies, 1969
- The effect of pre-treatment of pigs with curare on the post-mortem rate of pH fall and onset of rigor mortis in the musculatureJournal of the Science of Food and Agriculture, 1966