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Autioxidant activity of soybea...
Čujuhandieđut
Deakstadieđáhus
Sádde šleađgaboasttain
Čálit
Doalvvo čujuhusa
Doalvun: RefWorks
Doalvun: EndNoteWeb
Doalvun: EndNote
Bissovaš liŋka
Autioxidant activity of soybean flour and derivatives - a review /
PSZJBL
Bibliográfalaš dieđut
Váldodahkkit:
441585 Hayes, R. E.
,
Bookwalter, G. N.
,
Baglay, E. B.
Materiálatiipa:
Fáttát:
Soy flour
Oažžasuvvandieđut
Govvádus
Geahča maid
Bargiidšearbma
Govvádus
Čoahkkáigeassu:
PSZJBL
Geahča maid
The study of biochemical properties of legume flour (peas, soybeans), physical and baking indicators of the dough from mixtures with wheat flour
Dahkki: E. N. Shabolkina, et al.
Almmustuhtton: (2022-02-01)
Comparative study of enzymatic hydrolyzates of isolated soy proteins and soy flour by SE-HPLC
Dahkki: E. V. Miloradova, et al.
Almmustuhtton: (2010-04-01)
Wheat flour
Dahkki: 982 SIRIM
Study of biochemical characteristics of products obtained by enzymatic hydrolysis of soya flour.
Dahkki: E. V. Miloradova, et al.
Almmustuhtton: (2009-04-01)
World practice of wheat flour classification
Dahkki: A. V. Baskakov, et al.
Almmustuhtton: (2024-10-01)