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

Industrial Chemistry

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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
ASIN: 1629485780
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 01 March 2014
Listed Since: 26 October 2013

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

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