𝔖 Bobbio Scriptorium
✦   LIBER   ✦

TEXTURIZATION OF SOY PROTEIN: SCIENTIFIC GAPS

✍ Scribed by BIRGER DRAKE; YNGVE ANDERSSON


Book ID
111345841
Publisher
John Wiley and Sons
Year
1978
Tongue
English
Weight
583 KB
Volume
9
Category
Article
ISSN
0022-4901

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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