Location of Repository

PHENOLIC COMPOUNDS AND ANTINUTRITIONAL COMPONENTS IN SOYBEAN AND SOYBEAN PRODUCTS

By Oğuz GÜRSOY and Ramazan GÖKÇE

Abstract

Soybean's rather rich about the protein and increasing of using place. Soybean and soy protein products have excellent technological properties, however, their utilization is still limited due to the presence of some undesirable color and flavor characteristics and antinutritional components. In this review, phenolic compounds of soybean and soybean products and antinutritional components and remove of these factors was discussed

Topics: Soya fasulyesi, Fenolik bileşikler, Tripsin inhibitörü, Hemagglutinin, Engineering (General). Civil engineering (General), TA1-2040
Publisher: Pamukkale University
Year: 2001
OAI identifier: oai:doaj.org/article:dde116bf37ae4ab288fffe17da33942a
Journal:
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • https://doaj.org/toc/2147-5881 (external link)
  • https://doaj.org/toc/1300-7009 (external link)
  • http://dergipark.ulakbim.gov.t... (external link)
  • https://doaj.org/article/dde11... (external link)
  • Suggested articles


    To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.