Fortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the effect of soy protein isolate (SPI) inclusion (0%–20%) on som...
Enlace original:
https://cgspace.cgiar.org/handle/10568/83231
Akinwale, T.E.
,
Shittu, T.A.
,
Adebowale, A.A.
,
Adewuyi, S.
,
Abass, A.
,
[Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard]
,
Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard
