Data for: High speed shearing of soybean flour suspension disintegrates the component cell layers and modifies the hydration properties of okara fibers

Published: 13-08-2019| Version 1 | DOI: 10.17632/mfsy34nx7v.1
Contributor:
Chenzhi Wang

Description

This data cover the X-ray diffraction patterns of okara fibers isolated from soybean flour suspension that have been treated with high speed shearing process.

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