Hydrolysis of Soybean Meal Protein by Pepsin and Its Effect as Antimicrobial and Anti-Inflammatory

Production of enzymatically hydrolyzed soybean protein isolate by a novel neutral protease from Enterobacter sp. NRCM1 to be used as a base precursor of thermal process flavours

Biochemical investigation on symbiotic products of soybean Okara in milk processing

FUNCTIONAL PROPERTIES OF FABA BEAN PROTEIN AND EFFECT OF ENZYMATIC HYDROLYSIS ON ITS ANTIOXIDANT ACTIVITY

Comparative Evaluation of Antimicrobial Activity and Functional Properties of Native and Esterified Legume Proteins

Comparative study on the Chemical Composition and Functional Properties of some Legume Protein Preparations

Effect of Soybean Flour Supplementation and Cooking on proximate composition, minerals and Sensory evaluation of corn flour

THE USE OF SOYBEAN PROTEIN HYDROLYSATE FOR MANUFACTURING NON-FAT BIO-YOGHURT

Milk Supplemented with Okara Soymilk Improves the Physical and Biological Properties of Processed Milk

Bio-Texturisation of Soy Protein Isolate