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Continuous adsorption process for the preparation of a soy protein-containing composition having improved flavor, odor, appearance, or functionality
Continuous adsorption process for the preparation of a soy protein-containing composition having improved flavor, odor, appearance, or functionality
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机译:用于制备具有改善的风味,气味,外观或功能性的含大豆蛋白的组合物的连续吸附方法
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摘要
Relatively low molecular weight components which contribute undesirable flavor, odor, appearance, and/or functionality to soy protein materials may be removed, in accordance with the present invention, by treating the materials with an adsorptive resin selective for the relatively low molecular weight components in a contact vessel.
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