𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effects of Microwave Heating on Solubility, Digestibility and Metabolism of Soy Protein

✍ Scribed by YOUSSEF S. HAFEZ; ALI I. MOHAMED; FAWZY M. HEWEDY; GURBAX SINGH

Book ID
108811142
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
424 KB
Volume
50
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Influence of extrusion variables on the
Influence of extrusion variables on the proteinin vitro digestibility and protein solubility of extruded soy tarhana
✍ Ainsworth, Paul; Fuller, David; Plunkett, Andrew; Δ°banoğlu, Şenol πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 120 KB πŸ‘ 1 views

Tarhana, supplemented with 150 g kg-1 full-fat soy Γ½our, was extruded at diΓΎ erent extrusion conditions (barrel temperature : 80-120Γ„C ; screw speed : 100-300 rpm ; feed rate : 10-20 kg h-1) using a twin-screw extruder. The eΓΎ ect of extrusion conditions on the in vitro digestibility (PD) of the pro