Soybeans: chemistry and technology / Volume 1. Proteins.

Detalles Bibliográficos
Autor Principal: Smith, Allan K. (ed.)
Otros autores o Colaboradores: Circle, Sidney J (ed.)
Formato: Libro
Lengua:inglés
Datos de publicación: Connecticut : The Avi Publishing, 1972.
Temas:
Resumen:Historical background - Genetic and other biological characteristics - Purification and properties of the proteins - Organic solvent treatment of soybeans and soybean fractions - Biologically active components - Nutritional value of food protein products - Biological processes in stored soybeans - Processing soy flours, protein concentrates and protein isolates - Protein products as food ingredients - Fermented soybean food products - Marketing of soybeans and their protein products - Appendix.
Descripción Física:x; 470 p. : tablas, figuras