Liknande böcker
Soy Protein : Production Methods, Functional Properties and Food Sources
Bok av Jon M Casamides
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.