Research on the Deliciousness of Processed Soybean Current State and Future Prospects of Soybean Breeding
Author:
Affiliation:
1. Fuji Oil Holdings Inc.
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/68/5/68_216/_pdf
Reference22 articles.
1. 1) アメリカ大豆輸出協会ホームページ，http://ussoybean.jp/whats-us-soy/
2. 2) Manu, S.M., Halagalimath, S.P., Chandranath, H.T., and Biradar, B.D. (2020). Effect of nutrient levels and plant growth regulators on harvest index and economics of soybean (Glycine max). Int. J. Curr. Microbiol. App. Sci., 9 (3), 890-897.
3. 3) Samoto, M., Maebuchi, M., Miyazaki, C., Kugitani, H., Kohno, M., Hirotsuka, M., and Kito, M. (2007). Abundant proteins associated with lecithin in soy protein isolate. Food Chem., 102, 317-322.
4. 4) Sirison, J., Matsumiya, K., Samoto, M., Hidaka, H., Kouno, M., and Matsumura, Y. (2017). Solubility of soy lipophilic proteins: comparison with other soy protein fractions. Biosci. Biotechnol. Biochem., 81, 790-802.
5. 5) Carroll, K.K. and Hamilton, R.M.G. (1975). Effects of dietary protein and carbohydrate on plasma cholesterol levels in relation to atherosclerosis. J Food Sci., 40, 18-23.
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