| 1 |
Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk |
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| | Wah-Kang Chong,Sook-Yun Mah,Azhar Mat Easa,Thuan-Chew Tan | | | Journal of Food Science and Technology. 2019; | | | [Pubmed] [Google Scholar] [DOI] | | | 2 |
Inactivation methods of soybean trypsin inhibitor – A review |
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| | Brinda Harish Vagadia,Sai Kranthi Vanga,Vijaya Raghavan | | | Trends in Food Science & Technology. 2017; | | | [Pubmed] [Google Scholar] [DOI] | | | 3 |
Going Natural: Using polymers from nature for gastroresistant applications |
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| | Joao A.C. Barbosa,Barbara R. Conway,Hamid A. Merchant | | | British Journal of Pharmacy. 2017; 2(1): 14 | | | [Pubmed] [Google Scholar] [DOI] | | | 4 |
Molecular mapping and genomics of soybean seed protein: a review and perspective for the future |
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| | Gunvant Patil,Rouf Mian,Tri Vuong,Vince Pantalone,Qijian Song,Pengyin Chen,Grover J. Shannon,Tommy C. Carter,Henry T. Nguyen | | | Theoretical and Applied Genetics. 2017; | | | [Pubmed] [Google Scholar] [DOI] | | | 5 |
Formulation and physico-chemical analysis of whey-soymilk dahi |
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| | Mamta Rathi,Neelam Upadhyay,R. S. Dabur,Ankit Goyal | | | Journal of Food Science and Technology. 2013; | | | [Pubmed] [Google Scholar] [DOI] | |
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