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.
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格式 PDF ● 网页 120 ● ISBN 9781629485799 ● 编辑 Jon M Casamides & Hector Gonzalez ● 出版者 Nova Science Publishers ● 发布时间 2013 ● 下载 3 时 ● 货币 EUR ● ID 7223862 ● 复制保护 Adobe DRM
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