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.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!