Physico-chemical studies of extrusion texturization of plant proteins.

In order to understand the function of various additives in the development of texture in extruded texturized defatted soy flour, various divalent ions, sugars, proteins, and phytic acid were added to defatted soy flour in varying concentrations, and the products were evaluated by microstructural an...

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Bibliographic Details

Main Author:	Kazemzadeh, Massoud
Other Authors:	Diehl, K. C. (degree committee member.), Faubion, J. M. (degree committee member.), Johnson, L. A. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1983.
Subjects:	Food texture. Food > Research. Plant proteins. Food Science and Technology Academic theses
Online Access:	Link to ProQuest Copy Link to OAKTrust copy