Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour

The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0–72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyze...

Descripción completa

Detalles Bibliográficos
Autores principales: Agume, Aurelie Solange Ntso, Njintang, Nicolas Yanou, Mbofung, Carl Moses F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332905/
https://www.ncbi.nlm.nih.gov/pubmed/28231091
http://dx.doi.org/10.3390/foods6020012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5332905/
https://www.ncbi.nlm.nih.gov/pubmed/28231091
http://dx.doi.org/10.3390/foods6020012

Ejemplares similares