Soy Protein

Production Methods, Functional Properties & Food Sources

Author: Hector Gonzalez and Jon M. Casamides

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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.

Product Details

Publisher

Nova Science Publishers Inc

Published

1st March 2014

Pages

ISBN

9781629485782

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Soy Protein

Production Methods, Functional Properties & Food Sources

Author: Hector Gonzalez and Jon M. Casamides

Paperback

Paperback

PRODUCT INFORMATION

Description

Product Details

Returns

Browse by category

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