Structural and functional properties of heat-processed soybean flour: Effect of proteolytic modification

Food Science and Technology International

Volumn 15, Issue 5, 2009, Pages 453-463

  Radha, C ^a   Prakash, V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Autoclaving; Enzymatic modification; Functional properties; Soy flour

Indexed keywords

ACID SOLUBILITY; CONTROL VALUES; DEFATTED SOY FLOURS; EMULSIFYING PROPERTY; ENZYMATIC MODIFICATION; FOOD SYSTEM; FUNCTIONAL PROPERTIES; HEAT PROCESSING; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; SOY FLOUR; SOYBEAN FLOUR; STRUCTURAL BEHAVIORS; STRUCTURAL CHANGE; STRUCTURAL STUDIES; SURFACE HYDROPHOBICITY;

CHEMICAL CONTAMINATION; EMULSIFICATION; ENZYMES; SOLUBILITY; TERNARY SYSTEMS;

STRUCTURAL PROPERTIES;

GLYCINE MAX;

EID: 76449100730     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209350347     Document Type: Article

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