Comparative functionality of soy proteins used in commercial meat food products
- 1 April 1975
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 52 (4) , 263A-266A
- https://doi.org/10.1007/bf02545079
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Utilization of high levels of soy protein in comminuted processed meat productsJournal of Oil & Fat Industries, 1974
- Soy protein concentrates and isolates in comminuted meat systemsJournal of Oil & Fat Industries, 1974
- Soy proteins in french products with a meat baseJournal of Oil & Fat Industries, 1974
- Beef/soy: Consumer acceptanceJournal of Oil & Fat Industries, 1974
- Textured proteins in meats and meat‐like productsJournal of Oil & Fat Industries, 1974
- Soy grits, flour, concentrates, and isolates in meat productsJournal of Oil & Fat Industries, 1974