Incorporating soy proteins into baked products for use in clinical studies.

@inproceedings{Klein1995IncorporatingSP,
  title={Incorporating soy proteins into baked products for use in clinical studies.},
  author={Barbara P. Klein and A. K. Perry and Nancy K. Adair},
  year={1995}
}
Recent research at the University of Illinois and elsewhere has shown that soy protein isolates and associated isoflavones are dietary constituents that are effective in decreasing risk of cardiovascular disease and cancer. If acceptable soy-based foods can be developed, the use of these products in typical diets can be increased. Many studies of the effects of soy protein in humans relied on addition or substitution of marginally palatable soy products in animal protein-based diets. Subjects… CONTINUE READING

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