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Characteristics of proteins from fresh and dried residues of soy milk production

2012

Yuporn Puechkamut(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agro Industry) E-mail:[email protected] | Woralak Panyathitipong(Rajamangala University of Technology Phra Nakhon, Bangkok (Thailand). Faculty of Home Economics Technology)

AGROVOC Keywords
absorption chemicophysical properties dried products emulsions essential amino acids extraction factories fats foams hydrophobicity physicochemical properties plant protein soy protein soybeans soyfoods stability
Bibliographic information
Witthayasan Kasetsart (Sakha Witthayasat)
ISSN 0075-5192
Pagination
pp. 804-811
Other Subjects
Foam capacity; Byproducts; Surface hydrophobicity; Soy milk factory; Dried soy milk residue; Dring; Fresh soy milk residue; Characteristics; Essential amino acid; Fat absorption capacity; Functional properties; Emulsion stability; Okara
Language
English
Type
Summary; Non-Conventional
2016-08-15
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