Soya/alginate interactions in extrusion cooking
Previous work has shown that following the inclusion of alginate high in mannuronic acid there is a reduction in the viscosity of soya melt during extrusion, this work attempts to identify the mechanism for this effect. The effect of water content and hydrocolloid inclusion on the denaturation beha...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
1988
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| Online Access: | http://eprints.nottingham.ac.uk/11161/ http://eprints.nottingham.ac.uk/11161/1/383773.pdf |