Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.00948.x/fullpdf
Reference33 articles.
1. Extrusion for Producing Low-fat Pork and its Use in Sausage as Affected by Soy Protein Isolate
2. Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids
3. AOAC (1980 ). Official Methods of Analysis . 13th ed. Pp. 1089 -1099 . Washington, DC: Association of Official Analytical Chemists.
4. Electrophoretic, solubility and functional properties of commercial soy protein isolates
5. Protein and Fiber Supplementation Effects on Extruded Cornmeal Snack Quality
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