Food Processing Characteristics of Soybean Proteins
نویسندگان
چکیده
منابع مشابه
Allergenic proteins in soybean: processing and reduction of P34 allergenicity.
Soybean ranks among the "big 8" of the most allergenic foods, and with increasing consumption of soybean products, the incidence of soy-caused allergies is expected to escalate. Soybean and its derivatives have become ubiquitous in vegetarian and many meat-based food products, and as a result, dietary avoidance has become difficult. However, soybeans can be manipulated in a variety of ways to a...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1971
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.35.890