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  1. 1
    The use of soy flour in cakes containing fat
    by Buck, Margaret Iola
    Published 2014
    Subjects: “...Soy flour...”
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  2. 2
    Soyflour fractions in breadmaking and their interaction with wheat flour components
    by Hyder, Mohamed Aleemuddin
    Published 2011
    Subjects: “...Soy flour...”
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  3. 3
    Parameters for the determination of heat treatment of soyflour
    by Lin, Fang M.
    Published 2015
    Subjects: “...Soy flour--Analysis....”
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  4. 4
    High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values
    by Reddy, Radhakrishna Pochareddy
    Published 2011
    Subjects: “...Soy flour...”
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  5. 5
    Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product
    Subjects: “...soy flour...”
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    Article
  6. 6
    Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality
    by Danielson, Erin Marie
    Published 2014
    Subjects: “...soy flour...”
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  7. 7
    Development of soymeal fortified cookies to combat malnutrition
    by Gargi Ghoshal, Prerna Kaushik
    Published 2020-09-01
    Subjects: “...soy flour...”
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    Article
  8. 8
    Pengaruh Substitusi Tepung Kedelai dan Tepung Ikan Teri terhadap Kadar Protein dan Kalsium Crackers
    Subjects: “...soy flour...”
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    Article
  9. 9
    A Seed Coating Delivery System for Bio-Based Biostimulants to Enhance Plant Growth
    Subjects: “...soy flour...”
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    Article
  10. 10
    SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS
    by Flavia POP, Zorica VOȘGAN, Lucia MIHALESCU
    Published 2017-12-01
    Subjects: “...soy flour...”
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    Article
  11. 11
    Improve Performance of Soy Flour-Based Adhesive with a Lignin-Based Resin
    by Xiaochun Zhang, Yuding Zhu, Youming Yu, Jiangang Song
    Published 2017-07-01
    Subjects: “...soy flour...”
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    Article
  12. 12
    Effects of Microbial Transglutaminase and Fermentation Type on Improvement of lysine Availability in Wheat Bread: A Response Surface Methodology
    Subjects: “...▪ Fermentation ▪ Fortification ▪ Lysine ▪ Transglutaminase ▪ Soy flour ▪ Wheat breads...”
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    Article
  13. 13
    Protective effect of Emilia sonchifolia (L.) against high protein diet induced oxidative stress in pancreas of Wistar rats
    Subjects: “...Raw soy flour...”
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    Article
  14. 14
    Characterization and Performance of Soy-Based Adhesives Cured with Epoxy Resin
    Subjects: “...soy flour...”
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    Article
  15. 15
    Development of Defatted Soy Flour-Based Adhesives by Acid Hydrolysis of Carbohydrates
    Subjects: “...defatted soy flour...”
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    Article
  16. 16
    Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation
    by Ahmarani, Jamile.
    Published 2006
    Subjects: “...Soy flour....”
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  17. 17
    The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production
    by Vilmane Laila, Straumite Evita
    Published 2014-07-01
    Subjects: “...soy flour...”
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    Article
  18. 18
    Research of the content of phenolic compounds, flavonoids and iodine in chocolate using non-traditional raw materials
    Subjects: “...germinated soy flour enriched with iodine...”
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    Article
  19. 19
    Influence of Spinning Temperature and Filler Content on the Properties of Melt-Spun Soy Flour/Polypropylene Fibers
    by Ozgun Guzdemir, Amod A. Ogale
    Published 2019-09-01
    Subjects: “...soy flour...”
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    Article
  20. 20
    Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute
    Subjects: “...soy flour...”
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    Article
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