https://www.selleckchem.com/products/a939572.html
A high-protein diet has a variety of beneficial effects and mixing isolated soybean protein (ISP) with whey protein (WP) reported to increases health and functional advantages. The objective of this study was to determine an adequate ratio for mixing these two proteins by evaluating the physical and sensory properties of protein-fortified samples. Samples with 5 different ratios of ISP to WP ranging from 1000 to 0100 were prepared. Proximate composition, density, spread factor, hardness and color values of five samples were measured and
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