Soy milk and proteins in human nutrition | Sojino mleko i proteini u ishrani ljudi
2009
Zarić, D., IHIS Tehno experts d.o.o., Beograd (Serbia). Istraživačko razvojni centar | Pajin, B., Tehnološki fakultet, Novi Sad (Serbia) | Radujko, I., Tehnološki fakultet, Novi Sad (Serbia) | Dimić, E., Tehnološki fakultet, Novi Sad (Serbia)
Production of soy milk and all other soy products is getting much bigger nowadays, in the first place because of the increasing number of soy product consumers. Also, the modern development trend of functional food, i.e. food with positive effect on human health, again launches soy as the raw material of high nutritive value in almost all branches of food industry. According to the rules of FDA, every soy product must contain at least 6.25 g soy proteins by meal to be called functional food. This fact means that the usage of definite quantities of soy milk powder, flour, concentrates or isolates in confectionary production enables us to get the products which can be called functional food.
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