The Value of Microwave Radiations in the Processing of Full-Fat Soybeans
- 1 January 1975
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 8 (1) , 16-18
- https://doi.org/10.1016/s0315-5463(75)73695-7
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- NUTRITIONAL VALUE OF HEAT TREATED WHOLE SOYBEANSCanadian Journal of Animal Science, 1971
- The Effects of Microwave Heating on the Properties of Raw Unextracted Soybeans for Utilization by the ChickPoultry Science, 1971
- PROTEIN QUALITY OF DRY ROASTED SOYBEANS: AMINO ACID COMPOSITION AND PROTEIN EFFICIENCY RATIOJournal of Food Science, 1971
- Utilization of Unextracted Soybeans by Broiler ChicksPoultry Science, 1968
- The Use of Unextracted Soybeans for ChicksPoultry Science, 1967
- A Comparison of Processing Conditions of Unextracted Soybeans for Utilization by the ChickPoultry Science, 1966
- Reaction between Phthalein Dyes and Heated FoodstuffsNature, 1954