Effects of addition of soybean extract powder on the physical and functional properties of texturized soybean protein

Effects of addition of soybean extract powder on the physical and functional properties of texturized soybean protein

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碩士 === 國立屏東科技大學 === 食品科學系所 === 97 === The objective of this study is to investigate the addition of soybean extract powder (SEP), which possesses 75.8% soy isoflavones (20.7% aglycones) in the manufacturing process of texturized soybean protein (TSP) by the single-screw extrusion, effects of SEP rat...

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Bibliographic Details
Main Author:	馮培格
Other Authors:	Lin, Jenshinn
Format:	Others
Language:	zh-TW
Online Access:	http://ndltd.ncl.edu.tw/handle/85767621171154747135

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