Utilization of soybeans and their components through the development of textured soy protein foods

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Katayama, M ^a   Wilson, L A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Consumer; Flavor; Meat alternative; Sensory study; Textured soy protein

Indexed keywords

SOYBEAN PROTEIN;

ADOLESCENT; ADULT; AGED; ARTICLE; CHEMISTRY; CONSUMER; FEMALE; FOOD HANDLING; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PROTEIN INTAKE; SOYBEAN; TASTE;

ADOLESCENT; ADULT; AGED; CHEMISTRY, PHYSICAL; CONSUMER SATISFACTION; DIETARY PROTEINS; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; MALE; MIDDLE AGED; NUTRITIVE VALUE; SOY FOODS; SOYBEAN PROTEINS; SOYBEANS; TASTE;

DECAPODA (CRUSTACEA); GLYCINE MAX;

EID: 41749085506     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00663.x     Document Type: Article

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