Soy protein modification: A review

Soy protein modification: A review

Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be mo...

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Bibliographic Details
Main Authors: Barać Miroljub B., Stanojević Slađana P., Jovanović Snežana T., Pešić Mirjana B.
Format: Article
Language:English
Published: Faculty of Technology, Novi Sad 2004-01-01
Series:Acta Periodica Technologica
Subjects:
Soybean protein
hermal treatment
limited hydrolysis
functional properties
biologically active compounds
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-7188/2004/1450-71880435003B.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/1450-7188/2004/1450-71880435003B.pdf

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