✦ LIBER ✦

INFLUENCE OF MOIST HEAT ON SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY AND PEANUT FLOURS

✍ Scribed by KAY H. McWATTERS; MAC R. HOLMES

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

INFLUENCE OF pH AND SALT CONCENTRATION O

✍ KAY H. McWATTERS; MAC R. HOLMES 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 663 KB

EMULSIFICATION, FOAMING AND PROTEIN SOLU

✍ KAY H. MCWATTERS; JOHN P. CHERRY 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 628 KB

EFFECT OF MOIST HEAT ON SOLUBILITY AND S

✍ JOHN P. CHERRY; KAY H. McWATTERS; MAC R. HOLMES 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 835 KB

Xanthan Gum Effects on Solubility and Em

✍ Y.R. XIE; N.S. HETTIARACHCHY 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 210 KB

SALT CONCENTRATION, pH, AND FLOUR CONCEN

✍ KAY H. McWATTERS; MAC R. HOLMES 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 634 KB

SOLUBILITY PROPERTIES OF PROTEINS RELATI

✍ JOHN P. CHERRY; KAY H. McWATTERS 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 374 KB