Pasting and rheological behavior of soy protein-based pudding

LWT

Volumn 39, Issue 4, 2006, Pages 344-350

  Lim, Hyesook S ^a   Narsimhan, Ganesan ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Food formulation; Lactose intolerance; Pasting behavior; Pudding; Rheology; Soy protein; Storage stability

Indexed keywords

PROTEINS; RHEOLOGY; STARCH; WATER; YIELD STRESS;

FOOD FORMULATION; LACTOSE INTOLERENCE; PASTING BEHAVIOR; PUDDING; SOY PROTEINS; STORAGE STABILITY;

ADHESIVE PASTES;

GLYCINE MAX;

EID: 30144446172     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1002/ccd.20785     Document Type: Article

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