all items  in current results   Refine your search within these categories: Animal Science and Animal Products (group results) animal products (1) animal science (3) zoology (3) Biological Sciences: all > behavior (group results) human behavior (8) Breeding and Genetic Improvement Calendar Year (group results) Year (8) Economics, Business and Industry: all > products and commodities > agricultural products > foods > flour > soy flour Farms and Farming Systems Food and Human Nutrition (group results) food science (5) foods (8) human nutrition (2) Forest Science and Forest Products Geographical Locations (group results) Asia (1) North America (1) Government, Law and Regulations Health and Pathology (group results) animal and human health (1) Insects and Entomology Natural Resources, Earth and Environmental Sciences (group results) hydrology (1) Physical and Chemical Sciences (group results) chemical substances (5) chemistry (7) physics (5) Plant Science and Plant Products (group results) botany (1) plant products (8) Reference Types (group results) Journal (8) Research, Technology and Engineering (group results) equipment (1) mathematics and statistics (1) methodology (2) research (3) technology (2) Rural and Agricultural Sociology (group results) family and consumer science (8) people (3) Taxa - Algae Taxa - Animalia Taxa - Archaea, Cyanobacteria and Bacteria Taxa - Fungi, Yeasts, Molds and Mildews Taxa - Plantae (group results) Magnoliophyta (1) Taxa - Viruses and Viroids Time Periods Recently Viewed Items Go to Item History

These terms define your current search. Click the × to remove a term. Biological Sciences: behavior × Economics, Business and Industry: products and commodities > agricultural products > foods > flour > soy flour × 8 results Group by: Biological Sciences, Economics, Business and Industry   (Click to View) Effect of soy flour, rice flour and semolina supplementation on the textural and sensory properties of dough and a deep-fried product Journal of food processing and preservation (Click to View) Physical and sensory characteristics of fried cowpea (Vigna unguiculata L. Walp) Journal of food quality (Click to View) Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges Journal of the science of food and agriculture (Click to View) Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour International journal of food science and technology (Click to View) Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality Food and bioprocess technology (Click to View) Cross-cultural comparison of acceptance of soy-based extruded snack foods by U.S. and Indian consumers Journal of sensory studies (Click to View) Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend International journal of food science and technology (Click to View) Consumer Acceptance of an Extruded Soy-Based High-Protein Breakfast Cereal Journal of food science