Premium
Full‐fat soy flour
Author(s) -
Pringle William
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - Uncategorized
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542095
Subject(s) - soy flour , food science , soy protein , chemistry
Full‐fat soy flours containing ca. 40% protein and 20% oil are described. Manufacturing procedures as well as nutritional and functional qualities are described.