Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods

The oxidative stability of pretreated full-fat soybean flour (FFSF) was evaluated under commercial (Experiment I) and accelerated conditions (Experiment II). In Experiment I, soybeans were pretreated using germination, soaking (24 h), or roasting (110–120 °C), and the dried, milled FFSF was stored f...

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Detalles Bibliográficos
Autores principales: Gulkirpik, Ece, Toc, Marco, Atuna, Richard A., Amagloh, Francis K., Andrade Laborde, Juan E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472710/
https://www.ncbi.nlm.nih.gov/pubmed/34574302
http://dx.doi.org/10.3390/foods10092192

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472710/
https://www.ncbi.nlm.nih.gov/pubmed/34574302
http://dx.doi.org/10.3390/foods10092192

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