共 50 条
- [1] BAKING BEHAVIOR AND OXIDATION REQUIREMENTS OF SOY FLOUR .2. COMMERCIAL DEFATTED SOY FLOURSCEREAL CHEMISTRY, 1954, 31 (01) : 23 - 28OFELT, CWSMITH, AKMILLS, JM
- [2] FULL-FAT SOY FLOURJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (01) : A74 - A76PRINGLE, W
- [3] FULL-FAT AND DEFATTED SOY FLOURS FOR HUMAN NUTRITIONJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (12) : 815 - &MUSTAKAS, GC
- [4] STORAGE STABILITY OF FULL-FAT SOY FLOUR AND SOY-WHEAT FLOUR BLENDJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (04): : 224 - 227MISHRA, HNMUKHERJEE, RK
- [5] CEREAL FORTIFICATION WITH EXTRUDED FULL-FAT SOY FLOURCEREAL FOODS WORLD, 1979, 24 (09) : 465 - 465LORENZ, KJANSEN, GR
- [6] A COMPARATIVE STUDY OF SOY FLOURS FOR USE IN BAKING .1. COMPOSITION AND PROPERTIES OF SOY FLOURSFOOD RESEARCH, 1946, 11 (05): : 447 - 453FAULKNER, ECSIMPSON, JI
- [7] PREPARATION OF FULL-FAT SOY FLOUR BY CONDITIONING, HEATING AND GRINDINGJOURNAL OF FOOD SCIENCE, 1979, 44 (04) : 1017 - &FERRIER, LKLOPEZ, MJ
- [8] FACTORS AFFECTING LIPID DETERIORATION IN FULL-FAT SOY FLOURCEREAL FOODS WORLD, 1986, 31 (08) : 596 - 596KIM, CJLEE, CCJOHNSON, LA
- [9] Lipid oxidation and tocopherol contents change in full-fat soy flour during storageFOOD SCIENCE AND BIOTECHNOLOGY, 2003, 12 (05) : 504 - 507Lee, JYChoe, EN
- [10] COMPOSITION, FUNCTIONALITY AND SOME CHEMICAL AND PHYSICAL-PROPERTIES OF 8 COMMERCIAL FULL-FAT SOY FLOURSJOURNAL OF FOOD PROCESSING AND PRESERVATION, 1994, 18 (03) : 229 - 252TRAINA, MSBREENE, WM