Results 241 to 250 of about 119,065 (267)

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

Food Chemistry, 2005
S E Yun
exaly  

Antioxidant properties of water extracts from Monascus fermented soybeans

Food Chemistry, 2008
Yu-Ling Lee, Joan-Hwa Yang, Jeng-Leun Mau   +2 more
exaly  

Name of the Soybean

Science, 1949
openaire   +2 more sources

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

Food Chemistry, 2012
Qingli Wu, James E Simon
exaly  

Soybean | Processing

2004
openaire   +1 more source

Isoflavonoids and peptides from meju, long-term fermented soybeans, increase insulin sensitivity and exert insulinotropic effects in vitro

Nutrition, 2011
Dae Young Kwon, Sang Mee Hong, Il Sung Ahn   +2 more
exaly  

Soybean-Soybean System

Mukhtar Ahmed, Shakeel Ahmad, Ghulam Abbas, Sajjad Hussain, Gerrit Hoogenboom   +4 more
openaire   +1 more source

Soybean Cheese

Science, 1929
openaire   +2 more sources

Effect of cultivar and roasting method on composition of roasted soybeans

Journal of the Science of Food and Agriculture, 2009
Terri D Boylston, Lester A Wilson
exaly  

Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)

International Journal of Food Microbiology, 2005
Esther Sakyi-Dawson, Charles Diako, Wisdom Kofi Amoa-Awua   +2 more
exaly