Aufwertung mit Formaldehyd behandeltem Sojamehl = Revalorisation de la farine de soja par un traitement au formaldehyde = Valorization of soy a bean meal by a formaldehyde treatmentGERRITS, J. P. G.1985, Num 281, pp 11-21, 9 p.Article

Effets de l'ingestion de l'alginate ou du carraghénate de sodium associés à la farine de soja ou à la caséine sur la disponibilité des protéines et les lipides plasmatiques du rat = Effects of ingestion of sodium alginate and carrageenan associated with soybean meal or casein on protein disponibility and plasma lipids of ratMouecoucou, Justine; Mejean, Luc.1992, 135 p.Thesis

Production of full fat soy flour at the rural level = Production, en milieu rural, de farine de soja non délipidéeGANDHI, A. P; NENWANI, M. M; NAWAB, A et al.Journal of food science and technology (Mysore). 1984, Vol 21, Num 4, pp 219-222, issn 0022-1155Article

Infrared processing of soybeans = Traitement aux infrarouges du sojaKOUZEH-KANANI, M; VAN ZUILICHEM, D. J; ROOZEN, J. P et al.Qualitas plantarum. Plant foods for human nutrition. 1983, Vol 33, Num 2-3, pp 139-143, issn 0377-3205Article

Complementary effect of cholecystokinin-octapeptide and soy flour treatment in chronic pancreatitisPAP, A; BERGER, Z; VARRO, V et al.The Mount Sinai journal of medicine. 1984, Vol 51, Num 3, pp 254-257, issn 0027-2507Article

Continuous ethanol fermentation of Zymomonas mobilis using soy flour as a protective agent = Fermentation éthanolique continue par Zymomonas mobilis en utilisant de la farine de soja comme agent protecteurJU, N. H; DAMIANO, D; SHIN, C. S et al.Biotechnology letters. 1983, Vol 5, Num 12, pp 837-842, issn 0141-5492Article

Protease digestion of the meals of ungerminated and germinated soya beans = Digestion protéasique de la farine de fèves de soja germées ou nonWASSEF, E. A; PALMER, G. H; POXTON, M. G et al.Journal of the science of food and agriculture. 1988, Vol 44, Num 3, pp 201-214, issn 0022-5142Article

Changes in physico-chemical properties of defatted soy flour during storage = Modification, au cours de l'entreposage, des propriétés physicochimiques de la farine de soja délipidéeKAUSHIK, S. K; CHAUHAN, G. S; BAINS, G. S et al.Journal of food science and technology (Mysore). 1987, Vol 24, Num 4, pp 159-163, issn 0022-1155Article

In vitro assessment of zinc binding to protein foods as a potential index of zinc bioavailability. Comparison of in vitro and in vivo data = Evaluation in vitro de la complexation du zinc aux produits protéiques comme critère potentiel de la bioassimilabilité du zinc. Comparaison des résultats in vitro et in vivoJONES, A. O. L; SPIVEY FOX, M. R; FRY, B. E. JR et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 6, pp 1123-1128, issn 0021-8561Article

Corn distillers dried grains versus soybean meal in lactation dietsOWEN, F. G; LARSON, L. S.Journal of dairy science. 1991, Vol 74, Num 3, pp 972-979, issn 0022-0302Article

Digestibility of nitrogen and amino acids in soybean meal with added soyhullsDILGER, R. N; SANDS, J. S; RAGLAND, D et al.Journal of animal science. 2004, Vol 82, Num 3, pp 715-724, issn 0021-8812, 10 p.Article

Effect of defatted soy flour on the physico-chemical characteristics of extruded rice products = Effet de la farine de soja délipidée sur les propriétés physicochimiques de produits extrudés à base de rizCHAUHAN, G. S; BAINS, G. S.Journal of food science and technology (Mysore). 1985, Vol 22, Num 2, pp 115-118, issn 0022-1155Article

A rapid automated procedure for the determination of trypsin inhibitor activity in soy products and common foodstuffs = Méthode automatisée rapide de détermination de l'activité des inhibiteurs de trypsine dans les produits à base de soja et les produits alimentairesCHARPENTIER, B. A; LEMMEL, D. E.Journal of agricultural and food chemistry (Print). 1984, Vol 32, Num 4, pp 908-911, issn 0021-8561Article

KINETICS OF MOISTURE ABSORPTION BY SOYFLOUR. = CINETIQUES D'HYDROSORPTION DE LA FARINE DE SOJASHIVHARE US; NARAIN M; SINGH BPN et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 1; PP. 26-29; BIBL. 8 REF.; 5 FIG./1 TABL.Article

Effect of pH and soybean flour heat treatment on the texture and colour of fortified roasted shredded cassava roots (garri)TIVANA, Lucas Daniel; DEJMEK, Petr; BERGENSTAHL, Björn et al.Stärke. 2013, Vol 65, Num 7-8, pp 628-636, issn 0038-9056, 9 p.Article

USE OF THE PH STAT TO EVALUATE TRYPSIN INHIBITOR AND TRYPTIC PROTEOLYSIS OF SOY FLOURS. = UTILISATION DU PH-STAT POUR L'EVALUATION DES INHIBITEURS DE TRYPSINE ET DE LA PROTEOLYSE TRYPSIQUE DES FARINES DE SOJA.HILL BS; SNYDER HE; WIESE KL et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 2018-2059; 4 P.; BIBL. 14 REF.; 5 FIG./1 TABL.Article

CONTENUTO IN METALLI PESANTI DELLA FARINA DI SOIA = TENEUR EN METAUX LOURDS DE LA FARINE DE SOJATACCHINO CANUTI E.1983; RIVISTA ITALIANA DELLE SOSTANZE GRASSE; ISSN 0035-6808; ITA; DA. 1983; VOL. 60; NO 4; PP. 205-206; ABS. ENG; BIBL. 6 REF.; 3 TABL.Article

STORAGE EFFECT ON SELECTED CHARACTERISTICS AND LIPIDS OF DEFATTED SOY FLOURSMELTON SL; MOYERS RE; JAYNES JT et al.1981; J. AM. OIL CHEM. SOC.; ISSN 0003-021X; USA; DA. 1981; VOL. 58; NO 11; PP. 959-966; BIBL. 20 REF.Article

Effect of equilibrium oil extraction on the chemical composition and sensory quality of soy flour and concentratesCLARK, P. K; PROCTOR, A.Journal of the American Oil Chemists' Society. 1994, Vol 71, Num 8, pp 823-826, issn 0003-021XArticle

Emulsifying properties of ethanol soaked soybean flour = Propriétés émulsifiantes de la farine de soja, après trempage dans l'éthanolASHRAF, H. R. L.Journal of food science. 1986, Vol 51, Num 1, pp 193-196, issn 0022-1147Article

Sensory characteristics and oxidative stability of soybean oil and flour extracted with aqueous isopropyl alcohol = Propriétés organoleptiques et stabilité oxydative de l'huile et de la farine de soja extraites par l'alcool isopropylique aqueuxWARNER, K; BAKER, E. C.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 12, pp 1861-1864, issn 0003-021XArticle

Statistical optimization of medium components for enhanced acetoin production from molasses and soybean meal hydrolysateXIAO, Z. J; LIU, P. H; QIN, J. Y et al.Applied microbiology and biotechnology. 2007, Vol 74, Num 1, pp 61-68, issn 0175-7598, 8 p.Article

Effect of soy flour on fat absorption by cake donuts = Effet de la farine de soja sur l'absorption de graisse par les beignetsMARTIN, M. L; DAVIS, A. B.Cereal chemistry. 1986, Vol 63, Num 3, pp 252-255, issn 0009-0352Article

High-performance liquid chromatography of soyasaponins on silica phase with evaporative light-scattering detection = Chromatographie liquide haute performance sur silice avec détection de dispersion de lumière des saponines de sojaIRELAND, P. A; DZIEDZIC, S. Z.Journal of chromatography. 1986, Vol 361, pp 410-416, issn 0021-9673Article

Effects of mixing soybean flour doughs on their dynamic moduli measured in an orthogonal rheometer = Effet du pétrissage de pâtes de farine de soja sur leur module dynamique mesuré dans un rhéomètre orthogonalJASBERG, B. K; MUSTAKAS, G. C.Journal of texture studies. 1984, Vol 15, Num 2, pp 165-172, issn 0022-4901Article