Effects of Heating and Enzyme Treatments on Foam and Other Functional Properties of Commercial Soy Protein Products
碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 97 === Commercial soy protein isolates (China 980A, China 880, ISP 974 and ADM 974) and soy protein concentrates (SPC and ARCON S) were used to examine effects of whipping time (10, 20 and 30 min) and heat treatment (55 and 85oC for 10, 20 and 30 min) of all soy pr...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/74181884656239358270 |