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32
soybean-USDA.pdf
GRAININSPECTION HANDBOOK BOOK II, CHAPTER 10 SOYBEANS U.S. Department AgricultureGRAIN INSPECTION HA
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26
SOYBEAN DISEASES:大豆病害.pdf
SOYBEANDISEASESPlant Protection ProgramsCollege Agriculture,Foodand Natural ResourcesI nt egrat edPe
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20
Nutritional value of soybean meal.pdf
NutritionalValue SoybeanMeal Teresa Banaszkiewicz Siedlce University, Natural Faculty, Poland 1. Int
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5
Mechanical Behavior of Soybean Protein Fibers.pdf
Ｄｏｏｇｔ他ｌａＵｎｉｖｅｒｓｉｔｙ（Ｅｎｇ．Ｅｄ．）Ｖ０１．２６，Ｎｏ．１（２００９）８５ Ｍｅｃｈａｎｉｃａｌ Ｂｅｈａｖｉｏｒ ＳｏｙｂｅａｎＰｒｏｔｅｉｎ Ｆｉｂｅｒｓ ＹＡＮＧ Ｑｉｎ争ｂｉ
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102
for Chili, Mustard, Potato and Soybean.pdf
OrganicPractices from Uttaranchal Mustard, Pot Institute Himal ayan Envi ronmental Research OrganicP
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11
Micellization and adsorption of phospholipids and soybean.pdf
SurfacesA:Physicochemical EngineeringAspects 204 (2002) 31–41Micellization soybeanoilonto hydrophili
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10
A Chinese fermented soybean food REVIEW ARTICLE.pdf
Sufu or furu is a fermented soybean product originating in China. It is a cheese-like product with a spreadable creamy
consistency and a pronounced flavour. Sufu is a popular side dish consumed mainly with breakfast rice or steamed bread. It
has a long history and written records date back to the Wei Dynasty Ž220–265 AD.. Sufu is made by fungal solid state
fermentation of tofu Žsoybean curd. followed by aging in brine containing salt and alcohol. The present review is based on
scientific data published in Chinese and international sources.
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51
Soybean Basis Developments Understanding How Transportation Costs.ppt
SoybeanBasis Developments: Soybean Basis Developments: Understanding How Transportation Costs, Servi
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6
design and research on soybean-milk machine.pdf
AdvanceJournal FoodScience 88-93,2015 ISSN: 2042-4868; e-ISSN: 2042-4876 MaxwellScientific Organizat
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