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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 65 |
| Chapters | 5 |
| Format | MS Word & PDF |
| Reference No. | FTE0057 |
Abstract
CHAPTER ONE INTRODUCTION 1.1 Background of the Study Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical and physical properties of soybean cultivars are not taken into consideration in soyfood processing. Information on these characteristics could help food industries obtain products with better functional, nutritional and sensory qualities with greater cost‑benefits (Sbardelotto & Leandro, 2008). Soybean (Glycine max (L.) Merrill) is a particularly good source of protein (35–42%) and fat (16–27%). This makes the so…
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Full material
₦ 5,000 $(29)
| Pages | 65 |
| Delivery | Instant, after payment |