Full‐fat and defatted soy flours for human nutrition
- 1 December 1971
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 48 (12) , 815-819
- https://doi.org/10.1007/bf02609290
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Lipoxidase deactivation to improve stability, odor and flavor of full‐fat soy floursJournal of Oil & Fat Industries, 1969
- Production and nutritional evaluation of extrusion‐cooked full‐fat soybean flourJournal of Oil & Fat Industries, 1964
- THE USE OF SOY BEAN AS FOODPublished by Elsevier ,1917