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.
- ISBN10 1629485780
- ISBN13 9781629485782
- Publish Date 1 March 2014
- Publish Status Unknown
- Publish Country US
- Imprint Nova Science Publishers Inc
- Format Paperback
- Pages 92
- Language English