Obtaining high quality protein on soybean through appropriate processing
2002
Riandini, N.,Universitas Nasional, Jakarta (Indonesia). Fakultas Teknik
Soybean has such nutrients which is necessary to body as protein, carbohydrate, and fat. Protein content of soybean is enough to make it potential protein source other than protein deriving from animals. Products of soybean processing were widely used such as tofu, tempeh, soy sauce, milk, etc. In addition, there was product of newly generation soybean processing, the Textural Vegetable Protein (TVP), a substance of mixing food, and so on. This product of soybean processing is, of course, made by maintaining sufficient protein content
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Este registro bibliográfico ha sido proporcionado por Indonesian Center for Agricultural Library and Technology Dissemination