Production and nutritional evaluation of extrusion-cooked full-fat soybean flour

@article{Mustakas1964ProductionAN,
  title={Production and nutritional evaluation of extrusion-cooked full-fat soybean flour},
  author={G. Mustakas and E. Griffin and Lo E. Allen and O. Smith},
  journal={Journal of the American Oil Chemists’ Society},
  year={1964},
  volume={41},
  pages={607-614}
}
  • G. Mustakas, E. Griffin, +1 author O. Smith
  • Published 1964
  • Chemistry
  • Journal of the American Oil Chemists’ Society
    • A processing method for preparing full-fat soybean flours for human consumption by a new extrusion-cooking method was developed. Biological evaluations were made of samples produced experimentally by this method to determine the best conditions for preparing a product of maximum nutritive value and stability. Twelve processed full-fat soybean flours, prepared under different conditions, were evaluated by means of chemical analyses, biological assays, available lysine content, organoleptic and… CONTINUE READING
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