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Role of carbohydrates in soya extrusion

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


Book ID
108806401
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
474 KB
Volume
19
Category
Article
ISSN
0950-5423

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Dietary fibre from soya residues (by-products of soya bean curd production) before and after twin-screw extrusion were fractionated into water insoluble, 5 g kg-' ammonium oxalate insoluble, 40 g kg-' KOH insoluble and 240 g kg-' KOH insoluble fractions. The porous property, swelling ability in wate