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Studies on the Dietary Properties of Soybean Cake Flour Produced by the Alcohol Extraction Process

机译：醇提取工艺生产大豆饼粉膳食性能研究

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Seiichi Izume; Yoshinori Yoshimaru; Isao Komatsubara;
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年度 1931
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1. Nutritional, functional and sensory properties of gluten-free composite flour produced from plantain (Musa AAB), tigernut tubers (Cyperus esculentus) and defatted soybean cake (Glycine max) [J] . IJAROTIMI OLUWOLE STEVE, OLUWAJUYITAN TIMILEHIN DAVID, OGUNMOLA GRACE TOSIN Croatian Journal of Food Science and Technology . 2019,第1期

机译：植物（Musa Aab），Tigernut Tubers（Cypetus Ecsulusus）和脱脂大豆蛋糕（甘氨酸最大）产生的无麸质复合面粉的营养，功能和感官特性
2. STUDIES OF THE FUNCTIONAL PROPERTIES OF DIFFERENTLY PROCESSED FLOURS FROM SOYBEANS AND SOME UNDER-UTILIZED EDIBLE LEGUMES [J] . Johnson O. Agbede Advances in Food Sciences . 2007,第3期

机译：大豆和一些未利用食用豆类不同加工面粉的功能特性研究
3. NUTRIENT COMPOSITION AND BIO-NUTRITIONAL CHARACTERISTICS OF POTENTIAL COMPLEMENTARY FOODS PRODUCED FROM POPCORN, SOYBEAN CAKE AND WONDERFUL KOLA FLOUR [J] . Ijarotimi Oluwole Steve Valahia University of Targoviste. Annals. Food Science and Technology . 2017,第4期

机译：爆米花，大豆饼和优质可乐粉生产的潜在补充食品的营养成分和生物营养特性
4. The Changes in Aspergillus Sp Population and Biochemical Changes During The Process of Controlled Corn Flour Fermentation and The Rheological Properties of Corn Flour Produced [C] . Andi Sukainah, Reski Praja Putra, Husnul Hatima International Conference on Indonesian Technical Vocational Education and Association . 2018

机译：受控玉米粉发酵过程中Aspergillus SP人口和生物化学变化的变化及产生的玉米粉流变性能
5. Improved quality of soybean oil from fine soybean flour by solvent extraction. [D] . Nieh, Cinping David. 1991

机译：通过溶剂萃取提高了大豆粉中大豆油的质量。
6. Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake [O] . Thaiza S. P. de Souza, Fernanda F. G. Dias, Joana Paula S. Oliveira, -1

机译：水和酶辅助水提取杏仁饼过程中产生的杏仁蛋白的生物学特性
7. Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour [O] . E. E. Edet, G. I. Onwuka, C. O. M. Orieke 2017

机译：复合面粉的营养特性（混合稻（Oryza sativa），Acha（Digitaria exilis）和大豆（Glycine max））以及面粉生产的面条的感官特性
8. Laboratory Studies on the Dissolution and Solvent Extraction of Yellow Cake to Produce Nuclear Grade Ammonium Diuranate [R] . Bernido, C. C., Pabelonia, C. A., Balagtas, G. C., 1984

机译：黄饼溶解及溶剂萃取生产核级二铀酸铵的实验研究

Studies on the Dietary Properties of Soybean Cake Flour Produced by the Alcohol Extraction Process

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