Author/Authors :
Garcيa، نويسنده , , MaConcepciَn and Marina، نويسنده , , MaLuisa and Laborda، نويسنده , , Fernando and Torre، نويسنده , , Mercedes، نويسنده ,
Abstract :
Some commercial soybean products—soybean protein isolate, soybean flour, textured soybean, whole soybeans, and soybean dairy-like products (liquid and powdered milks, shake, yogurt, and infant formulas)—have been analysed for their content in solids, ash, pH, acidity, protein, fat, phosphorus, and some metal ions (calcium, copper, iron, potassium and zinc). The differences found in the protein, phosphorus, and metal ion content and other chemical properties of these products are discussed, taking into account the procedures used to produce the above derivatives.
