kavyashreeKnowledge Contributor
Soya off flavour removal may be achieved using
Soya off flavour removal may be achieved using
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Green beany flavors and odors characteristic of soybean can be removed to a satisfactory extent from a textured soy protein by a method comprising (i) the first step of treatment wherein the soy protein is retained at a temperature of from 80 DEG to 145 DEG C.