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.
| ISBN: | 9781629485782 |
| Publication date: | 1st March 2014 |
| Author: | Jon M Casamides, Héctor González |
| Publisher: | Nova Science Publishers an imprint of Nova Science Publishers, Inc |
| Format: | Paperback |
| Pagination: | 92 pages |
| Series: | Food Science and Technology |
| Genres: |
Food and beverage technology |