Composition of Fat in Soybeans as Affected by Duration of Germination and Drying Temperature

Journal of Food Science and Technology

Volumn 36, Issue 3, 1999, Pages 266-267

  Dhaliwal, Y S ^a   Aggarwal, R A K ^a,b  

^a Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidalya   (India)

^b Oilseeds Research Station   (India)

Author keywords

Drying; Fat; Fatty acid composition; Germination; Soybean

Indexed keywords

EID: 0003032681     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. AACC (1976) Approved Methods of Analysis. American Association of Cereal Chemists, St. Paul Minnesota
2. AOAC (1990) Official Methods of Analysis, 20th edn. Association of Official Analytical Chemists, Washington DC
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4. Luddy FE, Barford RA, Herb SF, Paul M (1968) A rapid and quantitative procedure for the production of methyl esters of butter oil and other fats. J Am Oil Chem Soc 45:549-552
5. McKinney LL, Weakle FB, Cambell RE (1958) Changes in the composition of soybean on sprouting. J Am Oil Chem Soc 35:364-366
6. Mostafa MM, Rahman EH, Reddy AH (1987) Chemical and nutritional changes in soybeans during germination. Food Chem 23:257-275
7. Suberbie F, Mendizabal D, Mendizabal C (1981) Germination of soybean and its modifying effects on the quality of full fat soy flour. J Am Oil Chem Soc 58:192-195