Improvement of functional properties of soy protein isolate by enzyme hydrolysis
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 104 === With the emergence of interest in healthy eating in recent years, more and more consumers choose the healthy foods rather than unhealthy ones, such as high fat, high sugar, and high salt. Since the consumption trend, food producers in the world try to deve...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/30851338757023460872 |