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Compare between ISP and soy flour
The cost of isolated soybean proteins is five to seven times higher than that of defatted soy flour. On an equivalent protein weight basis, the cost ratio of these two products is nearly 3:1.
The major reasons for the added cost will become evident from the explanation of the manufacturing methods for ISP.
The main constituents of food are carbohydrates, lipids, and proteins but they are found in complex forms that cannot be directly utilized by the body. Hence, they are broken down
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