Two food applications of cottonseed flours and meals T. S. De BuckleL. E. ZapataI. Shomer Technical Pages: 297 - 299
Vegetable proteins in meat products, problems and possibilities Mogens Jul Technical Pages: 313 - 315
Use of vegetable protein in processed seafood products E. F. SiposJ. G. EndresY. Nakajima Technical Pages: 320 - 327
Utilization of vegetable proteins in meats of large cross sectional area E. A. DesmyterT. J. Wagner Technical Pages: 334 - 336
General situation on utilization of vegetable proteins for foods in Japan K. Yasuda Technical Pages: 338 - 340
Chemistry and characteristics of enzyme-modified whipping proteins R. C. Gunther Technical Pages: 345 - 349
Technical application of protein whipping agents in sugar confectionery J. W. Mansvelt Technical Pages: 350 - 352
Opening remarks— Vegetable proteins in fermented foods and other products Y. Sakaguchi Technical Pages: 356 - 356
Fermented vegetable (soybean) protein and related foods of Japan and China D. Fukushima Technical Pages: 357 - 362
Fermented vegetable protein and related foods of Southeast Asia with special reference to Indonesia F. G. Winarno Technical Pages: 363 - 366
Some important fermented foods of Mid-Asia, the Middle East, and Africa C. W. Hesseltine Technical Pages: 367 - 374
Hydrolyzed and autolyzed vegetable proteins as functional food ingredients H. Olsman Technical Pages: 375 - 376
Summarizing remarks— Vegetable proteins in fermented foods and other products F. A. M. Bouvy Technical Pages: 377 - 377
Technical problems and opportunities in using vegetable proteins in dairy products C. V. Morr Technical Pages: 383 - 385
Vegetable protein application in yogurt, coffee creamers and whip toppings C. W. KolarI. C. ChoW. L. Watrous Technical Pages: 389 - 391
Vegetable protein application in whey soy drink mix and ice cream M. Dean Wilding Technical Pages: 392 - 395
Marketing vegetable proteins— The need for a technical understanding of these new food ingredients B. J. McAuley Technical Pages: 407 - 408