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

Published: 13 Aug 2019 | Version 1 | DOI: 10.17632/mfsy34nx7v.1
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Description of this data

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.

Experiment data files

This data is associated with the following publication:

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

Published in: LWT - Food Science and Technology

Latest version

  • Version 1

    2019-08-13

    Published: 2019-08-13

    DOI: 10.17632/mfsy34nx7v.1

    Cite this dataset

    Wang, Chenzhi (2019), “Data for: High speed shearing of soybean flour suspension disintegrates the component cell layers and modifies the hydration properties of okara fibers”, Mendeley Data, v1 http://dx.doi.org/10.17632/mfsy34nx7v.1

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Categories

X-Ray Diffraction

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The files associated with this dataset are licensed under a Creative Commons Attribution 4.0 International licence.

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