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- W2354088897 abstract "Physical modification of soybean protein isolate and the effect of modified protein on the characteristics of cake were studied.The conditions under which foam was generated were optimized using response surface methodology,the optimum processing conditions were founded with be: temperature 67℃,heating time 18min,protein concentration 3.29%,xanthan concentration 0.13%,whipping time 4.56min.Then the characteristics of cakes made with different substitution ratio of soy protein instead of egg were examined,The results showed that the optimum substitution ratio was 20%,and that the final products had rather high sensory valuation,good texture characteristics." @default.
- W2354088897 created "2016-06-24" @default.
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- W2354088897 date "2006-01-01" @default.
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- W2354088897 title "Effect of modified soybean protein isolate on the characteristics of cake" @default.
- W2354088897 hasPublicationYear "2006" @default.
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