英文: The results showed that the soy protein dough was a typical pseudoplastic fluid in the normal processing ranges, and the apparent viscosity decreased with the increase of shear rate and moisture content, and also decreased with the increase of temperature

中文: 实验结果表明：大豆蛋白质面团呈现很强的非牛顿性，剪切速率、温度和含水率对表观黏度影响显著；表观黏度随剪切速率的增大而减小，随含水率的增大而减小，温度低于120℃时，随温度的升高而减小，温度高于120℃时，随温度的升高而增大。       更详细...

---