Abstract
There is now an increasing awareness of, and a growing concern for future nutrition requirements of affluent nations as well as developing countries. Demand for foods of familiar texture, flavor, color, appearance, and bite has resulted in the development of textured vegetable protein products. The technology of these products makes it possible to convert nutritious but unappetizing high-protein oilseed meals to familiar foods of any culture, ethinc, or geographic requirement. The resulting products provide both the organoleptic qualities and nutritional requirements which a high-protein food must contribute to the diet.
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