STUDIES ON THE GELATION CHARACTERISTICS OF SOY PROTEIN ISOLATE WITH WPC AND ITS UTILIZATION IN PREPARATION OF KULFI AND YOGHURT
Loading...
Date
2007
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Karnataka Veterinary Animal And Fisheries Sciences University, Bidar
Abstract
Soy protein, an important component of soybean, provides an abundant source of dietary protein