Results 181 to 190 of about 4,518 (219)

Digestibility and Biological Value of Soybean Protein in Whole Soybeans, Soybean Flour, and Soybean Milk

The Journal of Nutrition, 1944
William M. Cahill, Lawrence J. Schroeder, Arthur H. Smith   +2 more
openaire   +1 more source

Soybean Phenoxyesterase

Nature, 1962
, van der JOOSTE, D E, MORELAND
openaire   +2 more sources

Aspergillus oryzaeGB-107 Fermentation Improves Nutritional Quality of Food Soybeans and Feed Soybean Meals

Journal of Medicinal Food, 2004
Sung Woo Kim
exaly  

Soybeans and Soybean Products in the Menu1

Journal of the American Dietetic Association, 1945
GLADYS E. VAIL, MARY L. SMULL
openaire   +1 more source

Effects of storage and processing on residue levels of chlorpyrifos in soybeans

Food Chemistry, 2014
Fengmao Liu, Naiwen Jiang, Liuwei Zhao   +2 more
exaly  

Cyclitols in soybean

Journal of Agricultural and Food Chemistry, 1982
D V, Phillips, D E, Dougherty, A E, Smith   +2 more
openaire   +2 more sources

Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans

Food Chemistry, 2005
S E Yun
exaly  

Chromatographic fingerprints and quantitative analysis of isoflavones in Tofu-type soybeans

Food Chemistry, 2012
James Simon, Qingli Wu
exaly  

SOYBEAN VARIETY

2022
APONTE-RIVERA JOSE, ERDAHL BRIAN SCOTT
openaire   +8 more sources

Effects of Temperature and Chemical Additives on the Response of Transgenic Herbicide-Resistant Soybeans to Glufosinate and Glyphosate Applications

Pesticide Biochemistry and Physiology, 1999
Jingrui Wu, Kríton K Hatzios
exaly