Effect of Different Extrusion Temperatures and Moisture Content on Lipoxygenase Inactivation and Protein Solubility in Soybeans

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 10, 1996, Pages 3315-3318

  Zhu, Shangwu ^a   Riaz, Mian N ^b   Lusas, Edmund W ^b  

^a Department of Computer Science   (China)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Extrusion; Lipoxygenase; Protein dispersibility; Soybean

Indexed keywords

GLYCINE MAX;

EID: 0000031956     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960065e     Document Type: Article

References (22)

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