Nutritional quality of soy protein is maintained after high-moisture extrusion.: An article from: Emerging Food R&D Report

This digital document is an article from Emerging Food R&D Report, published by Food Technology Intelligence, Inc. on June 1, 2010. The length of the article is 405 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.

Citation Details
Title: Nutritional quality of soy protein is maintained after high-moisture extrusion.
Author: Ruth S. MacDonald
Publication:Emerging Food R&D Report (Newsletter)
Date: June 1, 2010
Publisher: Food Technology Intelligence, Inc.
Volume: 21 Issue: 3 Page: NA

Distributed by Gale, a part of Cengage Learning