Powdered soy protein fortifies pasta.: An article from: Food Processing

Powdered soy protein fortifies pasta.: An article from: Food Processing Review

This digital document is an article from Food Processing, published by Putman Media, Inc. on May 1, 1992. The length of the article is 527 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Adding powdered soy protein to pasta products fortifies the pasta's protein content and produces a more nutritionally desirable product. The addition of soy protein can almost double the amount of protein contained in pasta products. The use of this enriched pasta in prepackaged dinners can create meatless entrees with nutritional contents similar to more expensive meat containing products. Powdered soy protein is bland in taste, highly digestible and contains a minimum of 90% protein.

Citation Details
Title: Powdered soy protein fortifies pasta.
Author: Dean D. Duxbury
Publication:Food Processing (Magazine/Journal)
Date: May 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n5 Page: p90(2)

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