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Soy protein modification: A review / Modifikovanje proteina soje - pregled
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2004)
Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well ...
Biologically active components of soybeans and soy protein products: A review / Biološki aktivne komponente zrna soje i proteinskih proizvoda od soje
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2005)
Soybeans provide a source of low-cost protein with good nutritional and physico-chemical properties. Recently, soybean has received much attention because of its potential role in preventing and treating several diseases ...