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Soy fortification through soy in snacks and bread
Nutrition scientist Barbara Ford explains how soybeans move from animal feed to human foods such as bread and snacks. The article details soy’s functional uses, challenges with taste and texture, and advances like 22 percent soy isolate bread and high protein soy curls for crunchy snacks.
MENTIONED IN THIS ARTICLE
United States
USDA
Donald Christensen
Mexico
India
U.S
Johnny
Barbara Ford
William Morrow and Company Inc
Science Digest