✦ LIBER ✦

Comparison of the extrusion cooking of a soya isolate and a soya flour

✍ Scribed by P. R. SHEARD; J. R. MITCHELL; D. A. LEDWARD

Book ID: 108810799
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 534 KB
Volume: 20
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1985.tb01974.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The extrusion of soya with alginate usin

The extrusion of soya with alginate using a twin-screw cooking extruder

✍ A.P. Imeson; P. Richmond; A.C. Smith 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 534 KB

Role of carbohydrates in soya extrusion

✍ P. R. SHEARD; D. A. LEDWARD; J. R. MITCHELL 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 474 KB

Extrusion behaviour of different soya is

Extrusion behaviour of different soya isolates and the effect of particle size

✍ P. R. SHEARD; J. R. MITCHELL; D. A. LEDWARD 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 691 KB

The influence of soya flour on bread dou

The influence of soya flour on bread doughs. I.—A papain-inhibiting factor in soya beans

✍ E. Mitchell Learmonth 📂 Article 📅 1951 🏛 John Wiley and Sons 🌐 English ⚖ 204 KB 👁 1 views

Nutritional upgrading of a new soya-prot

Nutritional upgrading of a new soya-protein isolate—SP55

✍ Uri Cogan; Rony Fuchs; Shoshana Mokady; Michael Shemer 📂 Article 📅 1979 🏛 John Wiley and Sons 🌐 English ⚖ 299 KB

## Abstract A series of biochemical and nutritional studies was performed in order to establish the reasons for the poor nutritional quality of the new soya‐protein isolate SP55. Moist heat treatment which destroyed the substantial residual anti‐tryptic activity present in the SP55 fraction, did no

Macromolecular changes associated with t

Macromolecular changes associated with the heat treatment of soya isolate

✍ P. R. SHEARD; A. FELLOWS; D. A. LEDWARD; J. R. MITCHELL 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 309 KB