膨化大豆に関する研究
第1報 膨化大豆の栄養価
1955 年 12 巻 3-4 号 p. 105-110
詳細
1955 年 12 巻 3-4 号 p. 105-110
The protein efficiency of Puffed soy bean (steam-puff-process products) is equal to that of casein and is about 50% higher than that of boiled soy bean.
For soy bean protein, Puff-process is better heating method than boiling.
