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Nutritional value and economic aspects of fortification of foods of plant origin with soy protein
Author(s) -
Balla Ferenc
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542121
Subject(s) - fortification , soy protein , food science , food fortification , microbiology and biotechnology , soy flour , value (mathematics) , soy bean , environmental health , business , biology , medicine , mathematics , population , statistics
The protein requirements of children and adults are reviewed in comparison with the protein qualities of several foods with and without added soy. The economic considerations greatly favor soy containing foods for equivalent nutrition.