DETERMINATION OF THE TOTAL PEPSIN-PANCREATIN INDIGESTIBLE CONTENT (DIETARY FIBER) OF SOYBEAN PRODUCTS, WHEAT BRAN, AND CORN BRANHONIG DH; RACKIS JJ.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 6; PP. 1262-1266; BIBL. 22 REF.Article

VOLATILE COMPONENTS OF MATURING SOYBEANS = CONSTITUANTS VOLATILS DES FEVES DE SOJA EN COURS DE MATURATIONHONIG DH; RACKIS JJ.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO PART.1; PP. 396-402; BIBL. 12REFArticle

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DETERMINATION OF CYANIDE IN SOYBEANS AND SOYBEAN PRODUCTS. = DOSAGE DU CYANURE DANS LE SOJA ET LES PRODUITS A BASE DE SOJAHONIG DH; HOCKRIDGE ME; GOULD RM et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 272-275; BIBL. 32 REF.; 1 FIG./3 TABL.Article

EFFECTS OF RESIDUAL SOLVENTS AND STORAGE ON FLAVOR OF HEXANE/ETHANOL AZEOTROPE EXTRACTED SOY PRODUCTSHONIG DH; WARNER KA; SELKE E et al.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 6; PP. 1383-1386; BIBL. 15 REF.Article

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