Method of preparation of high quality soy cultured products
作者： Ahmad Akashe , Meredith Lane , Katie Das
DOI:
关键词:
摘要: Soy-containing fermented products, especially soy-containing yogurts, beverage, as well methods for producing such are provided. The products prepared using deflavored soy protein material, preferably milk.
google.it 参考文章(56)
W Malzahn, High protein ready-to-eat breakfast cereal ,(1972)
Pei K. Chang, Oil seed proteins evidencing improved functionality ,(1982)
John H. Ernster, Hydrolyzed soy protein and process for preparing soy protein ,(1990)
Lois Yoder, Process for debittering soybean grit ,(1986)
Miles J. Willard, Method for preparing sheeted fried snack products ,(1986)
Stanley H. Richert, Matthew K. McMindes, Process for the production of an improved protein granule suitable for use as a meat extender ,(1993)
Steen Riisgaard, Martin Schulein, Henrik Gurtler, Jens L. Adler-Nissen, Georg W. Jensen, Hans A. S. Olsen, Method of treating plant polysaccharides ,(1983)
Harold T. Pederson, Robert F. Marquardt, Leo H. Francis, Modified whey product and process including ultrafiltration and demineralization ,(1982)
Robert F. Marquardt, Kenneth C. Goodnight, Grant H. Hartman, Low phytate isoelectric precipitated soy protein isolate ,(1976)
David Francis Elgar, Mark Pritchard, John Stephen Ayers, Method of separating and recovering proteins from a protein solution ,(1997)