Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties

Journal of Food Engineering

Volumn 78, Issue 4, 2007, Pages 1305-1314

  Bhattacharya, Suvendu ^a   Jena, Rashmi ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Gel; Model; Oscillation; Soy flour

Indexed keywords

CONCENTRATION (PROCESS); DISPERSIONS; GELS; MATHEMATICAL MODELS; MICROSTRUCTURE; MICROWAVE ACOUSTIC DEVICES; OSCILLATIONS;

DYNAMIC TESTING; GELLING; SOY FLOUR;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 33748531277     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.12.038     Document Type: Article

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