Effects of soy protein on physical and rheological properties of wheat starch

Starch/Staerke

Volumn 59, Issue 12, 2007, Pages 614-623

  Ribotta, Pablo D ^a,b   Colombo, Andrés ^a,b   León, Alberto E ^a,b   Cristina Anon M ^c  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b Centro de Excelencia en Productos y Procesos de Cordoba   (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Gel; Soy protein isolate; Starch

Indexed keywords

GEL ULTRASTRUCTURE; SENSORY PROPERTIES; SOY PROTEIN;

CROPS; GELS; SCANNING ELECTRON MICROSCOPY; STARCH; VISCOSITY;

PROTEINS;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 37249074467     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200700650     Document Type: Article

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