FULL‐FAT SOY FLOUR EXTRUSION COOKED: PROPERTIES AND FOOD USES
- 1 January 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (1), 5-9
- https://doi.org/10.1111/j.1365-2621.1971.tb02019.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Lipoxidase deactivation to improve stability, odor and flavor of full‐fat soy floursJournal of Oil & Fat Industries, 1969
- Accelerated Automatic Chromatographic Analysis of Amino Acids on a Spherical Resin.Analytical Chemistry, 1965
- Production and nutritional evaluation of extrusion‐cooked full‐fat soybean flourJournal of Oil & Fat Industries, 1964
- On the Determination of Cystine as Cysteic AcidJournal of Biological Chemistry, 1963
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- Extraction of Carotene from Plant Material: A Rapid Quantitative MethodIndustrial & Engineering Chemistry Analytical Edition, 1941