Modified soy fiber material of improved sensory properties
作者： Theodore M. Wong , David A. Singer , Santa H. C. Lin
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摘要: The present invention relates to an enzymatically modified dietary fiber material particularly a soy of improved sensory properties including smoothness and mouthfeel characteristics. is formed by forming aqueous slurry modifying or hydrolyzing the with process resulting enzyme mixture which comprises cellulase carbohydrase. degree hydrolysis sufficient improve without substantially reducing content thereof.
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