Literature DB >> 5168316

Full-fat and defatted soy flours for human nutrition.

G C Mustakas.   

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Year:  1971        PMID： 5168316     DOI： 10.1007/BF02609290

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  4 in total

Review 1.  Nutritional aspects of soy protein products.

Authors:  I E Leiner
Journal:  J Am Oil Chem Soc       Date:  1977-06       Impact factor: 1.849

2.  Heat inactivation of trypsin inhibitor, lipoxygenase and urease in soybeans: effect of acid and base additives.

Authors:  E C Baker; G C Mustakas
Journal:  J Am Oil Chem Soc       Date:  1973-05       Impact factor: 1.849

3.  Chemical Characterization of Three Accessions of Brassica juncea L. Extracts from Different Plant Tissues.

Authors:  Yassine Oulad El Majdoub; Filippo Alibrando; Francesco Cacciola; Katia Arena; Eleonora Pagnotta; Roberto Matteo; Giuseppe Micalizzi; Laura Dugo; Paola Dugo; Luigi Mondello
Journal:  Molecules       Date:  2020-11-19       Impact factor: 4.411

4.  Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration.

Authors:  Mayakrishnan Prabakaran; Kyoung-Jin Lee; Yeonju An; Chang Kwon; Soyeon Kim; Yujin Yang; Ateeque Ahmad; Seung-Hyun Kim; Ill-Min Chung
Journal:  Molecules       Date:  2018-10-21       Impact factor: 4.411
  4 in total

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