Browsing by Subject "Soy flour"
Now showing items 1-5 of 5
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(Texas A&M University. Libraries, 1980)Extrusion texturized products were prepared from untreated and modified (physically, chemically and/or enzymatically) defatted soy flours. Some high selective physical property measurement, Instron rheological testing and ...
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(Texas A&M University. Libraries, 1982)Texturized defatted soy flour was separated into protein fractions or lumps. The lumping technique consisted of successive solubilization of the capillary rheometer extrudate in water, buffer, mercaptoethanol, and sodium ...
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(Texas A&M University. Libraries, 1983)
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(Texas A&M University. Libraries, 1979)A theoretical model was developed for predicting effects of temperature-time history, temperature, shear rate and moisture content on apparent viscosity of heated-denaturing defatted soy flour dough. The model was developed ...
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(Texas A&M University. Libraries, 1978)Extrusion and non-extrusion texturized products were produced from defatted native and denatured (steam heated) soy and cottonseed flours, blends of cottonseed flours with various cereal and chemical additives, enzyme ...