Spectrophotometric analysis of the lipid fraction of microwave heated and soaked soybeans

Ejemplares similares

• Mellting properties of some structured lipids native to high stearic acid soybean oil
• Effect of storage and heating on good mature and green immature soybean and soybean dehulling
  por: El-Shattori, Y.
• Effect of soybean varieties and growing locations on the flavor of soymilk
• Soybeans:chemistry and technology : volumen 1. Proteins.
  Publicado: (1972.)
• Tofu production from soybeans or full-fat soyflakes using direct and indirect heating processes
  por: Moizuddin, S.