|Table of Contents|

RESEARCH PROGRESS ON THE PROCESSING AND UTILIZING OF SOYBEAN(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2007年05期
Page:
775-780
Research Field:
Publishing date:

Info

Title:
RESEARCH PROGRESS ON THE PROCESSING AND UTILIZING OF SOYBEAN
Author(s):
CHENG Li-jun1SHI Xue-ping2YAO Hui-yuan3
1The Thirteenth Middle School of Nanjing,Nanjing 210008;
2Nanjing Institute for Comprehensive Utilization of Wild Plant,Nanjing 210042;
3School of Food Science,Southern Yangtze University,Wuxi 214036
Keywords:
SoybeanFunctional characteristicsFunctional factorResearch progress
PACS:
S565.1
DOI:
10.3969/j.issn.1000-9841.2007.05.029
Abstract:
In this article,the developing trends of soybean processing,the nutritional value,functional factor and process technique of the soybean functional food were summarized in detail.The exploitation prospect was further realized.This paper will provide a reference for the exploitation and utilization of soybean.

References:

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Last Update: 2014-10-20