Journal of the American Oil Chemists Society · 1974 · 22 citations · 0 references
AgricultureFood ScienceNutritional SciencesFood EngineeringFood ProcessingHuman NutritionProtein AnalysisProtein NutritionProtein QualityProteins In FoodsFlour Quality AssessmentFlour YieldIngredient Functionalities
Full‐fat soy flours containing ca. 40% protein and 20% oil are described. Manufacturing procedures as well as nutritional and functional qualities are described.