𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Drying characteristics of textured soy protein

✍ Scribed by Aline S. Cassini; Ligia D. F. Marczak; Caciano P. Z. Noreña

Book ID
108826262
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
287 KB
Volume
41
Category
Article
ISSN
0950-5423

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✍ A. Macedo-Silva; M. Shimokomaki; A.J. Vaz; Y.Y. Yamamoto; A. Tenuta-Filho 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 308 KB

Soy protein is widely used as an additive in meat products. Brazilian legislation allows a maximum of 7.5% (dry wt) of textured soy protein in hamburgers; however, there is no reliable local methodology to quantify soy protein in meat products. The objective of this work was to investigate and apply