Taguchi design and response variables related to the chemical characteristics, water and oil holding capacities, emulsion stability and activity with cooking loss of quinoa, chia, soybean, amaranth, and pea protein concentrates.

Taguchi design and response variables related to the chemical characteristics, water and oil holding capacities, emulsion stability and activity with cooking loss of quinoa, chia, soybean, amaranth, and pea protein concentrates.

本数据集包含针对藜麦、奇亚籽、大豆、苋菜籽、豌豆蛋白浓缩物所采用的田口设计（Taguchi design），以及与这些样品的化学特性、持水性与持油性、乳化稳定性、乳化活性及蒸煮损失相关的响应变量。