Works matching DE "SOYFOODS industry"
Results: 7
Production and sensory characteristics of flavoured soymilk samples.
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- International Journal of Consumer Studies, 2003, v. 27, n. 3, p. 181, doi. 10.1046/j.1470-6431.2003.00305.x
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- Article
Global Value Chains and the Governance of 'Embedded' Food Commodities: The Case of Soy.
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- Global Policy, 2018, v. 9, p. 29, doi. 10.1111/1758-5899.12611
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A SOYBEAN EDUCATION CURRICULUM FOR PRESCHOOLERS: INTRODUCING NEW FOODS TO CHILDREN.
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- Journal of Family & Consumer Sciences, 1999, v. 91, n. 1, p. 59
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- Article
Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses).
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 5, p. 651, doi. 10.3920/QAS2014.0481
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Health-promoting activities of ultra-filtered okara protein hydrolysates released by in vitro gastrointestinal digestion: identification of active peptide from soybean lipoxygenase.
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- European Food Research & Technology, 2010, v. 230, n. 4, p. 655, doi. 10.1007/s00217-009-1203-0
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- Article
Improvement of poly-γ-glutamic acid (PGA) producing Bacillus subtilis SB-MYP-1 by N-methyl-N'-nitro-N-nitrosoguanidine (NTG) mutagenesis.
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- International Food Research Journal, 2016, v. 23, n. 2, p. 751
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- Article
The effects of cooking on oxalate content in Malaysian soy-based dishes: Comparisons with raw soy products.
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- International Food Research Journal, 2014, v. 21, n. 5, p. 2019
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- Article