Consumer acceptance of an extruded soy-based high-protein breakfast cereal

Ejemplares similares

• Acceptability of extruded corn snacks as affected by inclusion of soy protein
  por: Faller, J.Y.
• Utilization of soybeans and their components through the development of textured soy protein foods
  por: Katayama, M.
• Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins
  por: Tseng, Y.-C.
• Rheological studies on gelling behavior of soy protein isolates
  por: Hsu, S.
• Preparation of soybean protein gel for a novel fermented protein food
  por: Yasuda, Masaaki