Enzyme-assisted hexane extraction of soya bean oil

Author： Dominguez H.   Nunez M.J.   Lema J.M.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.54, Iss.2, 1995-01, pp. : 223-231

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The soya bean: so small yet so mighty

By Govindji Azmina  

Nutrition & Food Science, Vol. 99, Iss. 3, 1999-03 ,pp. : 144-148

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Oligosaccharide distribution in Brazilian soya bean cultivars

By Trugo L.C.   Farah A.   Cabral L.  

Food Chemistry, Vol. 52, Iss. 4, 1995-01 ,pp. : 385-387

Elsevier

Access to resources Recommend Favorite

Microbiological safety of kinema, a fermented soya bean food

By Nout M.J.R.   Bakshi D.   Sarkar P.K.  

Food Control, Vol. 9, Iss. 6, 1998-12 ,pp. : 357-362

Elsevier

Access to resources Recommend Favorite

Influence of malting on selected components of soya bean, black bean, chickpea and barley

By Trugo L.C.   Muzquiz M.   Pedrosa M.M.   Ayet G.   Burbano C.   Cuadrado C.   Cavieres E.  

Food Chemistry, Vol. 65, Iss. 1, 1999-04 ,pp. : 85-90

Elsevier

Access to resources Recommend Favorite

Fast quality monitoring of oil from prefried and fried foods by focused microwave-assisted Soxhlet extraction

By Luque-Garca J.L.   Velasco J.   Dobarganes M.C.   Luque de Castro M.D.  

Food Chemistry, Vol. 76, Iss. 2, 2002-02 ,pp. : 241-248

Elsevier

Access to resources Recommend Favorite