Comparison of Soy Protein Dope with Yeast Protein Dope on the Rheological Properties
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概要
著者
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Hayakawa Isao
Laboratory of Food Technology, Faculty of Agriculture, Kyushu University
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Katoh Tatsuo
Laboratory Of Food Technology Faculty Of Agriculture Kyushu University
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Hayakawa Isao
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Katoh Tatsuo
Laboratory Of Food Technology Faculty Of Agriculture Kyushu Llniversity
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Chang Hung
Laboratory of Food Technology, Faculty of Agriculture,Kyushu llniversity
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Hayakawa Isao
Laboratory Of Food Technology Faculty Of Agriculture Kyushu Llniversity
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Chang Hung
Laboratory Of Food Technology Faculty Of Agriculture Kyushu Llniversity
関連論文
- Plasticization of Wheat Starch-Gluten Mixture under an Elevated Temperature
- Effect of Temperature on Solubility of Wheat Gluten Heat Treated under Stress Pressure
- Inactivation of Vegetative Bacteria in a Liquid Medium by Gas Plasma under Atmospheric Pressure
- Effect of Hydrostatic Pressure on the Inactivation of Salmonella and Campylobacter Species at Low Temperature
- Effect of Repeated Pressure Treatment on Breakdown of Clumps of Bacterial Spores
- Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment
- Development and Evaluation of an Extrusion Viscometer for Polymer Melt
- Flow Patterns in Soybean Protein Isolate Melt in the Reservoir of an Extrusion Viscometer
- Classification of the Constituents of Citrus Juice Residue by a Wet-Grinding Process
- Texturization of Whole Soybean in a Twin-Screw Extruder
- Comparison of Soy Protein Dope with Yeast Protein Dope on the Rheological Properties
- Purification and Some Properties of a Thermostable Protease, BSP2, Produced from Bacillus stearothermophilus No.2
- Effect of Temperature on the Inactivation of Bacillus stearothermophilus IFO12550 Spores by Low Hydrostatic Pressure Treatment
- Injury of Escherichia coli K12 by Hydrostatic Pressure Treatment with Rapid Decompression
- An Improvement of Low Molecular Weight Yeast Protein on Paper Coating Application
- Mechanical Analysis of the Injury of Spores by Reciprocal Pressurization
- Development of Impact-Cell-Mill (ICM) and Its Mechanical Characteristics
- Effect of High Hydrostatic Pressure Combined with pH and Temperature on Glucose/Fructose-Leucine/Lysine/Glutamate Browning Reactions
- Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment