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

Name: Data for: High speed shearing of soybean flour suspension disintegrates the component cell layers and modifies the hydration properties of okara fibers
Creator: Chenzhi Wang
Published: 2019-08-13T15:55:51.083Z
Keywords: X-Ray Diffraction

Wang, Chenzhi

doi:10.17632/mfsy34nx7v.1

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

Published: 13 August 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.

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

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