Method of processing soy protein
作者： Madhu Kakade , Bill L. Miller
DOI:
关键词: Reducing agent 、 Food science 、 Holding period 、 Soy protein 、 Materials science
摘要: A method of processing a proteinaceous material, the entails (1) blending material with alcohol and reducing agent (2) maintaining combination having at greater than ambient temperature for holding period least about five minutes to form product.
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