Soy Protein: Production Methods, Functional Properties & Food Sources (Food Science and Technology) - Softcover

Inhaltsangabe

In this book, the authors study the production methods, functional properties and food sources of soy protein. Topics discussed include the rheology, texture and functionality of soy protein isolate-based potato puree; research advances on the relationships among the processing techniques for soy protein; and soybean proteins applied to microencapsulation as wall materials.

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