Food Use of Whole Soybeans

Author:

Liu KeShun

Publisher

Elsevier

Reference85 articles.

1. Variations in eating quality, flavor, and pod color of green soybeans from vegetable-type and grain-type plants stored at various temperatures;Akazawa;Jap. J. Crop Sci.,2002

2. Ascorbic acid and ß-Carotene in soybeans as influenced by maturity, sprouting, processing and storage;Bates;Proc. Fla. State Hort. Soc.,1975

3. Optimization of yield and properties of silken tofu from soybeans. I. The water:bean ratio;Beddows;Int'l. J. Food Sci. Technol.,1987

4. Optimization of yield and properties of silken tofu from soybeans. Ii. Heating processing;Beddows;Int'l. J. Food Sci. Technol.,1987

5. From miso, sake and shoyu to cosmetics: a century of science for kojic acid;Bentley;Natural Product Rep.,2006

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