Lipoxygenase as Blanching Index for Frozen Vegetable Soybeans.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 448, doi. 10.1111/j.1365-2621.1991.tb05300.x
- By:
- Publication type:
- Article
Works matching DE "COOKING with soybeans"
Results: 12
1
2
Increased antimutagenic and anticlastogenic effect of doenjang (Korean fermented soybean paste) prepared with bamboo salt.
- Published in:
- FASEB Journal, 2007, v. 21, n. 6, p. A1078, doi. 10.1096/fasebj.21.6.a1078-a
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- Publication type:
- Article
3
Numerical Solution of a Nonlinear Diffusion Model for Soybean Hydration with Moving Boundary.
- Published in:
- International Journal of Food Engineering, 2015, v. 11, n. 5, p. 587, doi. 10.1515/ijfe-2015-0035
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- Publication type:
- Article
4
Variation in Firmness of Whole Beans, Embryos, and Testas of Cooked Soybean (Glycine max) Cultivars.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 419, doi. 10.1094/CCHEM-12-13-0252-R
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- Publication type:
- Article
5
Cassava starch as a stabilizer of soy-based beverages.
- Published in:
- Food Science & Technology International, 2012, v. 18, n. 5, p. 489, doi. 10.1177/1082013211433072
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- Publication type:
- Article
6
Spice Cake.
- Published in:
- 2012
- Publication type:
- Recipe
7
The Story of Soy.
- Published in:
- 2019
- By:
- Publication type:
- Book Review
8
Magic beans.
- Published in:
- Nature, 2000, v. 407, n. 6804, p. 567, doi. 10.1038/35036653
- By:
- Publication type:
- Article
9
Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens.
- Published in:
- International Archives of Allergy & Immunology, 2018, v. 175, n. 1/2, p. 36, doi. 10.1159/000485894
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- Publication type:
- Article
10
Characterization and the Possible Formation Mechanism of 2-Acetyl-1-Pyrroline in Aromatic Vegetable Soybean ( Glycine max L.).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 5, p. S192, doi. 10.1111/j.1750-3841.2009.01166.x
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- Publication type:
- Article
11
EFFECT OF SOYBEAN VARIETIES ON THE FIBRINOLYTIC ACTIVITY AND SENSORY CHARACTERISTICS OF DOUCHI.
- Published in:
- Journal of Food Processing & Preservation, 2010, v. 34, p. 457, doi. 10.1111/j.1745-4549.2008.00297.x
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- Publication type:
- Article
12
Accumulation of the Bioactive Peptides, Novokinin, LPYPR and Rubiscolin, in Seeds of Genetically Modified Soybean.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2008, v. 72, n. 12, p. 3301, doi. 10.1271/bbb.80468
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- Publication type:
- Article