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Vegetable proteins in snacks
Author(s) -
Fitch Peter
Publication year - 1979
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/bf02671481
Subject(s) - snack food , vegetable proteins , value (mathematics) , food science , microbiology and biotechnology , business , computer science , biology , machine learning
Snack foods can be highly engineered products. Vegetable proteins may be manipulated by the food scientist to match the challenge offered by this extremely diverse group of foods. The two‐fold practical problems of performance and nutritional value can usually be solved; economy in use is an extra bonus.
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