Soya/alginate interactions in extrusion cooking

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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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Bibliographic Details
Main Author:	Oates, Christopher G
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	1988
Subjects:	soya/alginate interactions extrusion cooking alginates soya denaturation
Online Access:	https://eprints.nottingham.ac.uk/11161/

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