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Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins
(Sibiu, Romania : Ministry of Research and Innovation, RO and Lucian Blaga University of Sibiu, 2018)
Introduction: Soy proteins are widely used in several food products in the forms of soy
flour, soy protein concentrate (SPC) and soy protein isolate (SPI) to improve water and
fat binding ability and improve nutritional ...