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Soy applications in food

Author: Mian N Riaz
Publisher: Boca Raton : CRC, 2006.
Edition/Format:   eBook : Document : EnglishView all editions and formats

Focuses on the incorporation of soy products into a variety of different foods, such as cereal, snack bars, beverages, meat, and dairy products. This book covers the processing of several different  Read more...

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Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Mian N Riaz
ISBN: 0849329817 9780849329814 9781420037951 1420037951
OCLC Number: 850628889
Description: Online-Ressource
Contents: Soyfoods: Market and Products. Overview of the Health Effects of Soyfoods. Processing of Soybeans into Ingredients. Soy Ingredients in Baking. Developing and Producing Protein-Enhanced Snacks and Cereals. Soy in Pasta and Noodles. Soy Base Extract: Soymilk and Dairy Alternatives. Meat Alternatives. Textured Soy Protein Utilization in Meat and Meat Analog Products. Food Bars. Ready-to-Drink Soy Protein Nutritional Beverages. Soy Product Off-Flavor Generating, Masking, and Creating. Selecting Soybeans for Food Applications. World Initiative for Soy in Human Health. Index.
Responsibility: Mian N. Riaz.
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