Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components
Weiwei Li, Wenhui Cao, Pei Wang, Jianlin Li, Qiuting Zhang, Yan Yan
Topics & Concepts
Food scienceSoy proteinChemistryStarchHydrolysisSoy flourFermentationBiochemistryFood composition and propertiesProteins in Food SystemsPhytoestrogen effects and research