Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate

A fried cookie, with the local name of Yackwa, was prepared by partially replacing wheatflour with soy protein isolate (SPI). The physico-chemical, textural and sensory characteristics were then investigated. The addition of SPI caused a decrease in fat content and an increase in the moisture and pr...

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Veröffentlicht in:	International journal of food science & technology 2005-05, Vol.40 (5), p.501-508.
Hauptverfasser:	Lee, Kyong-Ae, Brennand, Charlotte P
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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