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Factors affecting texture and structure formation of texturized soy flour and their possible mechanisms /

Bibliographic Details
Main Author:	Kuo, Chung-Kung Mike
Other Authors:	Rooney, L. W. (degree committee member.), Terrell, R. N. (degree committee member.), Thurston, E. L. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1980.
Subjects:	Flour > Analysis. Food substitutes. Food texture. Soy flour. Major food science and technology. Academic theses
Online Access:	Link to ProQuest copy Link to OAKTrust copy ProQuest, Abstract

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