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Textural properties of coagulated milk products containing soy protein
(University of Missouri--Columbia, 1982)
The textural properties of coagulated milk products were studied by Scanning Electron Microscopy and Texture Profile Analysis. Soy protein and casein interactions were explored with chemically modified soy proteins. The ...
Study of intermediate moisture pork and its storage stability
(University of Missouri--Columbia, 1971)
"Preservation of food has been practiced through the ages to save the seasonal surplus for future use or the annual surplus for use in deficit years. During the development of civilizations, various food preservation methods ...