Vegetable proteins in snacks

descriptionPublicationkeyboard_double_arrow_right Article 01 Mar 1979 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 56, pages 304-305 (issn: 0003-021X, eissn: 1558-9331,

Copyright policy )

Authors: P, Fitch;

doi: 10.1007/bf02671481

pmid: 536545

Vegetable proteins in snacks

- Summary
- Subjects
- Metrics

Abstract

AbstractSnack foods can be highly engineered products. Vegetable proteins may be manipulated by the food scientist to match the challenge offered by this extremely diverse group of foods. The two‐fold practical problems of performance and nutritional value can usually be solved; economy in use is an extra bonus.

Keywords

Nutritive Value, Plant Proteins, Dietary

Impact byBIP!

	selected citations These citations are derived from selected sources. This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	0
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Average
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Average
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average