Influence of soy protein isolate on the quality of batter and sponge cake

Journal of Food Processing and Preservation

Volumn 38, Issue 3, 2014, Pages 1164-1170

  Majzoobi, M ^a   Ghiasi, F ^a   Habibi, M ^a   Hedayati, S ^a   Farahnaky, A ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

TEXTURES;

FUNCTIONAL FOODS; GROWING MARKETS; NUTRITIONAL QUALITIES; ORGANOLEPTIC CHARACTERISTICS; OVERALL ACCEPTABILITY; SOY PROTEIN ISOLATES; TEXTURAL PROPERTIES; TEXTURE ANALYZERS;

PROTEINS;

GLYCINE MAX;

EID: 84902383551     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12076     Document Type: Article

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