Description

#Soy is a #legume with the particularity of having a very low starch content.
.
Its main nutritional contribution is protein.
.
The soy beans were boiled in alkalized water with sodium bicarbonate, which favors the softening of the tissue at the expense of the modification of the hemicelluloses.
.
.
.
.
.
#proyectotyma #unlam
#foodchemistry
#foodchemistry #food #technicasculinarias #culinarytechniques #foodsciences #alimentos #alimentacion # nutrition # llicenciaturaennutrición
#legumes #leguminous #pastry # pudding #pasteles #reposteria

Source