NDLI: The effect of enzymic modification on the foaming, water absorption and baking quality of defatted soya flour

Content Provider	Scilit
Author	Bobalik, Julia M. Taranto, M. V.
Copyright Year	1980
Description	Journal: International Journal of Food Science & Technology
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.1980.tb00984.x
Ending Page	646
Page Count	10
Starting Page	637
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1980.tb00984.x
Journal	International Journal of Food Science & Technology
Issue Number	6
Volume Number	15
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1980-12-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Food Science and Technology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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The effect of enzymic modification on the foaming, water absorption and baking quality of defatted soya flour