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Rheology and spinning of alkaline solutions of horse bean protein and casein

Rheology and spinning of alkaline solutions of horse bean protein and casein

Nahrung 20(5): 531-537

In continuation of the work described in the preceding abstr., a study was made of the effects of protein content, NaOH concn., temp. and time on the rheological properties of alkaline solutions of horse bean protein and 1:1 mixtures of horse bean protein + acid casein. Regression equations were formulated for determining the parameters n (flow exponent) and lg k (apparent viscosity) for given values of the above factors.

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