Properties of proteins and food products from micronized soybeans
The effect of infra-red heating (micronization) on the composition and textural properties of full-fat soybeans and its product (soy isolate, soymilk and tofu) were investigated. There was little difference in the overall proximate composition between the micronized and processed soybeans. Yield, pr...
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| Format: | Others |
| Language: | en |
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McGill University
1990
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59421 |