New Soy Product Processing Technology and Formulas

Author: Zhang Zhijian
Publisher:
Publish Date: 2002-06-01
Features: This book is divided into nine chapters, introducing the characteristics of legumes (such as soybeans, peanuts, mung beans, cowpeas, chickpeas, and peas), the processing and applications of emerging legume proteins (such as soy flour, concentrate, isolate, textured protein, and protein meat), the processing technology and formulations for acidophilus-flavored, nutritious, and health-promoting solid and chilled legume beverages, the processing technology for tofu and youtiao, as well as the processing technology and formulations for small snack foods made from legumes. The content is detailed, with numerous product examples, strong operability, and is suitable for reading by.