TEXTURE - STRUCTURE RELATIONSHIPS IN TEXTURIZED SOY PROTEIN .2. TEXTURAL PROPERTIES AND ULTRASTRUCTURE OF AN EXTRUDED SOYBEAN PRODUCT

被引：58

作者：

CUMMING, DB

DEMAN, JM

STANLEY, DW

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL | 1972年 / 5卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(72)74106-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：124 / &

相关论文

共 6 条

[1] JENKINS SL, 1970, Patent No. 3496858
[2] MORTON WE, 1962, PHYSICAL PROPERTIES
[3] POOL MF, 1969, FOOD SCI, V34, P524
[4] SZCZESNIAK A S, 1970, Journal of Texture Studies, V1, P356, DOI 10.1111/j.1745-4603.1970.tb00736.x
[5] VOISEY PW, 1967, FOOD TECHNOL-CHICAGO, V21, P355
[6] SCANNING ELECTRON MICROSCOPY OF SOYBEAN PROTEIN BODIES
WOLF, WJ
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1970, 47 (03) : 107 - +