Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods
The oxidative stability of pretreated full-fat soybean flour (FFSF) was evaluated under commercial (Experiment I) and accelerated conditions (Experiment II). In Experiment I, soybeans were pretreated using germination, soaking (24 h), or roasting (110–120 °C), and the dried, milled FFSF was stored f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-09-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/9/2192 |