Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean-Reference-Cited by-同舟云学术

Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean

Published:2011-02-05 Issue:3 Volume:48 Page:325-328
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Agrahar-Murugkar Dipika,Jha Krishna

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-011-0242-2.pdf

Reference21 articles.

1. Agrahar-Murugkar D, Jha K (2009) Effect of sprouting on nutritional and functional characteristics of soybean (Glycine max L). J Food Sci Technol 46:240–243

2. Akubor PI, Obiegbuna JE (1999) Certain chemical and functional properties of ungerminated and germinated millet flour. J Food Sci Technol 36:241–243

3. AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington DC

4. AOCS (1989) Official and tentative methods of estimating free fatty acids. Ca 5a-40. American Oil Chemistry Society, Chicago

5. Bargale PC, Joshi KC, Jha K (1993) Studies on keeping quality of soyflakes in different packaging materials under humid condition of storage. Bull Grain Technol 31(1):32–37

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