Infrared processing of soybeans
โ Scribed by M. Kouzeh-Kanani; D. J. van Zuilichem; J. P. Roozen; W. Pilnik; J. R. van Delden; W. Stolp
- Publisher
- Springer US
- Year
- 1983
- Tongue
- English
- Weight
- 245 KB
- Volume
- 33
- Category
- Article
- ISSN
- 1573-9104
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๐ SIMILAR VOLUMES
## Abstract Improvement of nutritional and/or functional properties of soybean oil by modification of soy fatty acid composition is one of the objectives of plant breeders. A major element of breeding is rapid identification and tracking of traits in seed samples. This discussion summarizes the pro
Two cassava cultivars were fermented for 3 days with the incorporation of soybean residue or full-fat flour at 25% (w/w) to produce gari. Unfortified gari was superior in taste (P<0.05) to the soybean-fortified gari, though consumers still accepted the latter. Fortified samples from two of the three