Production and acceptance of a soy candy

Journal of Food Engineering

Volumn 53, Issue 2, 2002, Pages 199-202

  Genta, H D ^a   Genta, M L ^a   Alvarez N V ^a   Santana, M S ^a  

^a UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Candy; Soy

Indexed keywords

FATTY ACIDS; PROTEINS; SEED; STATISTICAL METHODS;

VEGETABLE PROTEINS;

FOOD PROCESSING;

FATTY ACIDS; SOY PROTEINS; STATISTICAL METHODS;

ARACHIS HYPOGAEA; GLYCINE MAX;

EID: 0036603847     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00157-1     Document Type: Article

References (8)

1. National cholesterol education program. Second report of the expert panel on detection evaluation and treatment of high blood cholesterol in adults
2. Meta-analysis of the effects of soy protein intake on serum lipids
3. Determination of the nutritional quality of soy and amaranth candies
4. Elaboration of candies of good nutritional quality starting from industrial soybean residues
5. Development of nutritional products with high energy and protein content with raw materials from northwest region of Argentina (NOA)
6. Soy protein and serum lipids