Add to ORKGEvaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough developmen
Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sour...
We have studied the possibility of using iodine-enriched soy flour in the process of making bread fo...
Blends of ‘acha’ and soybean flours with moisture contents of between 15 and 35% were ex...
The research detailed in this document focuses on the performance of a partially defatted soybean fl...
Due to the character of the original source materials and the nature of batch digitization, quality ...
The effect of full-fat soybean flour and whole wheat on the proximate composition and morphogeometri...
The commercial production of soy milk renders a large quantity of wet soybean by-product (SMB), whic...
Soy enhances the protein quality of wheat bread because of its lysine content which is deficient in ...
The physical, chemical and sensory properties of soymilk, tofu and doughnut made from specialty full...
Cereal food products are an important part of the human diet with wheat being the most commonly cons...
Cereal food products are an important part of the human diet with wheat being the most commonly cons...
Background: This study was necessitated by the need to improve the nutritional quality of baked prod...
Open Access Journal; Published online: 20 May 2020Recently, the extrusion process has been applied t...
ABSTRACTBlends of ‘acha’ and soybean flours with moisture contents of between 15 and 35% were extrud...
Copyright © 2014 Mariana B. Osuna et al. This is an open access article distributed under the Creati...
Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sour...
We have studied the possibility of using iodine-enriched soy flour in the process of making bread fo...
Blends of ‘acha’ and soybean flours with moisture contents of between 15 and 35% were ex...
The research detailed in this document focuses on the performance of a partially defatted soybean fl...
Due to the character of the original source materials and the nature of batch digitization, quality ...
The effect of full-fat soybean flour and whole wheat on the proximate composition and morphogeometri...
The commercial production of soy milk renders a large quantity of wet soybean by-product (SMB), whic...
Soy enhances the protein quality of wheat bread because of its lysine content which is deficient in ...
The physical, chemical and sensory properties of soymilk, tofu and doughnut made from specialty full...
Cereal food products are an important part of the human diet with wheat being the most commonly cons...
Cereal food products are an important part of the human diet with wheat being the most commonly cons...
Background: This study was necessitated by the need to improve the nutritional quality of baked prod...
Open Access Journal; Published online: 20 May 2020Recently, the extrusion process has been applied t...
ABSTRACTBlends of ‘acha’ and soybean flours with moisture contents of between 15 and 35% were extrud...
Copyright © 2014 Mariana B. Osuna et al. This is an open access article distributed under the Creati...
Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sour...
We have studied the possibility of using iodine-enriched soy flour in the process of making bread fo...
Blends of ‘acha’ and soybean flours with moisture contents of between 15 and 35% were ex...