Studies on protein products from soybean = Untersuchungen zur Herstellung von proteinreichen SojaeiweissproduktenKATSARAS, K; TISCHENDORF, G.Fleischwirtschaft (Frankfurt). 1993, Vol 73, Num 9, pp 1022-1024, issn 0015-363X, 3 p.Article

A study on instantisation of redgram dhalBHUIBHAR, B. W; SAWANT, B. P; ANDHARE, V. K et al.Journal of food science and technology (Mysore). 1991, Vol 28, Num 2, pp 84-85, issn 0022-1155Article

Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery productsCHAVAN, J. K; SHINDE, V. S; KADAM, S. S et al.Plant foods for human nutrition (Dordrecht). 1991, Vol 41, Num 3, pp 253-259, issn 0921-9668Article

Industrial applications for soy protein and potential for increased utilizationMYERS, D. J.Cereal foods world. 1993, Vol 38, Num 5, pp 355-360, issn 0146-6283Article

Genistein, diadzein, and their β-glycoside conjugates : antitumor isoflavones in soybean foods from American and Asian dietsCOWARD, L; BARNES, N. C; SETCHELL, K. D. R et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 1961-1967, issn 0021-8561Article

Yield and in vitro nutritional quality of some leguminous seed protein isolatesPANDEY, V. N; SRIVASTAVA, A. K.Plant foods for human nutrition (Dordrecht). 1991, Vol 41, Num 3, pp 247-251, issn 0921-9668Article

A research note. Quality of moin-moins prepared from whole or dehulled cowpea (Vigna unguiculata) cultivars = Note de recherche. Qualité du «moin-moins» préparé à partir de graines entières ou décortiquées de cultivars de doliques (Vigna unguiculata)LASEKAN, J. B; HARDEN, M. L; BRITTIN, H. C et al.Journal of food science. 1987, Vol 52, Num 5, pp 1436-1437, issn 0022-1147Article

Lentil use for extrudate productionBOROWSKA, J; FORNAL, Ł; FORNAL, J et al.Polish journal of food and nutrition sciences. 1992, Vol 1, Num 3, pp 71-78, issn 1230-0322Article

Effect of predecortication drying temperature on cowpea paste characteristics and functionality in preparation of akara = Effet de la température de séchage pour le pré-décorticage sur les caractéristiques de la pâte de doliques et sur ses aptitudes à la préparation de l'akaraMCWATTERS, K. H; CHINNAN, M. S; HUNG, Y. C et al.Cereal chemistry. 1988, Vol 65, Num 1, pp 23-27, issn 0009-0352Article

Production and characterization of a protein concentrate from navy beans (Phaseolus vulgaris)KOHNHORST, A. L; SMITH, D. M; UEBERSAX, M. A et al.Food chemistry. 1991, Vol 41, Num 1, pp 33-42, issn 0308-8146Article

Filtration des résidus de sauce soja pasteurisée par des membranes d'ultrafiltration dynamique et des membranes d'ultrafiltration polymèresWATANABE, A; ITO, H; NAKAJIMA, M et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1990, Vol 37, Num 1, pp 31-38, issn 0029-0394Article

Twin-screw extrusion of rice-green gram blend : Extrusion and extrudate characteristicsBHATTACHARYA, S.Journal of food engineering. 1997, Vol 32, Num 1, pp 83-99, issn 0260-8774Article

Sensory analysis of soy yogurt and frozen soy yogurt produced from rapid hydration hydrothermal cooked soy milkTUITEMWONG, P; ERICKSON, L. E; FUNG, D. Y. C et al.Journal of food quality. 1993, Vol 16, Num 3, pp 223-239, issn 0146-9428Article

Some simple methods of home processing and their implication with weaning foodsMOUSSA, W. A; TADROS, M. D; MERKAEL, K. G et al.Nahrung (Weinheim). 1992, Vol 36, Num 1, pp 26-33, issn 0027-769XArticle

En Japonais = Comparison of total lipids between normal― Katsuobushi and Shirata-katsuobushiTAKENAGA, F; ITOH, S; TSUYUKI, H et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1991, Vol 38, Num 4, pp 280-287, issn 0029-0394Article

Microbial profile of soyslurries during ripeningKUMARI, P; SINGH, S.Journal of food science and technology (Mysore). 1990, Vol 27, Num 5, pp 253-255, issn 0022-1155Article

Propriétés fonctionnelles d'imitation de fromage type Mozzarella contenant des protéines de soja et de caséineNISHIYA, T; TATSUMI, K; IDO, K et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1989, Vol 36, Num 10, pp 805-811, issn 0029-0394Article

Physico-chemical characteristics of commercial spiced PapadsKULKARNI, S. G; MANAN, J. K; KISHORILAL et al.Journal of food science and technology (Mysore). 1996, Vol 33, Num 5, pp 418-420, issn 0022-1155Article

Effect of processing conditions on the formation of biogenic amines and ethyl carbamate in soybean tempeNOUT, M. J. R; RUIKES, M. M. W; BOUWMEESTER, H. M et al.Journal of food safety. 1993, Vol 13, Num 4, pp 293-303, issn 0149-6085Article

Maturity effects on chemical composition, silage fermentation and digestibility of whole plant grain sorghum and soya-bean silages fed to beef cattleESMAIL, S. H. M; BOLSEN, K. K; PFAFF, L et al.Animal feed science and technology. 1991, Vol 33, Num 1-2, pp 79-85, issn 0377-8401Article

Massnahmen zur Verminderung antinutritiver Faktoren in den aus Markerbsen gewinnbaren Proteinprodukten = Measures to reduce antinutritive factors in protein products obtainable from wrinkled peasFUHRMEISTER, H; PAHNE, N; MEUSER, F et al.Getreide, Mehl und Brot (1972). 1998, Vol 52, Num 5, pp 304-309, issn 0367-4177Article

Protein quality of two cultivars of lupin seeds evaluated in wealing ratsDONOVAN, B. C; MCNIVEN, M. A; MACLEOD, J. A et al.Animal feed science and technology. 1991, Vol 33, Num 1-2, pp 87-95, issn 0377-8401Article

Functional properties of cowpea paste as influenced by indigenous microfloraBULGARELLI, M. A; BEUCHAT, L. R.Journal of food science. 1990, Vol 55, Num 1, pp 146-150, issn 0022-1147Article

Textural characterization of soy-based yogurt by the vane methodKOVALENKO, Igor V; BRIGGS, Jenni L.Journal of texture studies. 2002, Vol 33, Num 2, pp 105-118, issn 0022-4901Article

Rheology of cooked decorticated pulses = Rhéologie des légumes secs décortiqués cuitsHARDEEP SINGH GUJRAL; NAVDEEP SINGH SODHI.Journal of food science and technology (Mysore). 2001, Vol 38, Num 2, pp 168-170, issn 0022-1155Article