EFFECT OF SLURRY PREPARATION METHODS ON THE RHEOLOGICAL AND GELLING BEHAVIOR OF SOY PROTEIN

The order of addition of solutes and soy protein during the preparation of slurries influenced rheological behavior of unheated and heated slurries. The effect of the order of addition of glucose, sucrose and Na2HPO4 into the slurries was small with respect to the influence of the order of addition...

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Detalles Bibliográficos
Autor principal:	Pilosof, Ana María Renata
Publicado:	1986
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00224901_v17_n4_p347_PILOSOF http://hdl.handle.net/20.500.12110/paper_00224901_v17_n4_p347_PILOSOF
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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