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

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£68.99 £65.54 £66.92 £68.30 £69.68 £71.06 £72.44 25 July 2026 04 August 2026 15 August 2026 25 August 2026 05 September 2026
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Description

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 Specifications

Format
paperback
Domain
Amazon UK
Release Date
01 March 2014
Listed Since
26 October 2013

Barcode

No barcode data available

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