Protein Quality of Soy Blended Milk, Curds and Textured Vegetable Product
AbstractSoymilk has a high nutritive value with its protein and fat content comparable to cow's milk. Soya milk or its, curds can be regarded as a possible substitution or extender for dairy milk products in areas where milk productions scarce and prices consequently too high. Processing methods affect the nutritional quality of many food products. Fermentation in curds brought about in soya blended cow's milk and in instant cooking methods like extrusion cooking of soya in textured vegetable product (TVPJ) might have different influence on the protein quality.
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