Palavra-chave: FUNCTIONAL PROPERTIES

SOY STORAGE EXPERIMENTAL MIXTURE DESIGN RHEOLOGICAL PROPERTIES TEXTURE NUTRITIVE PROPERTIES DRY BEANS COMPLEXES NUTRITIONAL PROPERTIES EXTRUSION COOKING TROPICAL FRUITS AMARANTH PROTEIN CONCENTRATE HIGH PRESSURE MILK PROTEIN HIGH SUGAR SYSTEM MICROSTRUCTURE PROTEIN HYDROLYSATES HYDROLYSIS HARD-TO-COOK BEANS SOLUBILITY PROTEASES PRE-TREATMENT BIOLOGICAL ACTIVITIES POLYSACCHARIDES SOY PROTEIN HEAT TREATMENT YEAST PROTEIN ELECTROSTATIC COMPLEXES ASCORBIC ACID GEL PROTEIN CONCENTRATE PROTEIN FOAMING DRYING