The preparation of soy-bean foods for use in rural communities of the developing world

Journal of Tropical Pediatrics

Volumn 44, Issue 4, 1998, Pages 251-252

  Kay, Theodore ^a  

^a NATIONAL CHANGHUA UNIVERSITY OF EDUCATION   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEIN;

ARTICLE; DEVELOPING COUNTRY; FLATULENCE; FLAVOR; FOOD PROCESSING; KWASHIORKOR; NIGERIA; PROTEIN INTAKE; RURAL POPULATION; SOYBEAN;

EID: 0031854201     PISSN: 01426338     EISSN: None     Source Type: Journal    
DOI: 10.1093/tropej/44.4.251     Document Type: Article

References (4)

1. Kay T, Ifeacho CL, Onowu G et al. Use of soya bean to improve the content of the diet in West Africa and thus prevent kwashiorkor J Trop Pediatr Env Child Hlth 1975; 21: 45-8.
2. Kay T, Ogunsola VA. The elimination of beany taste in soya bean preparation for a rural community. J Trop Pediatr Env Child Hlth 1977; 23: 291-2.
3. Kay T. Elimination of flatus factors in soya bean preparation for a rural community. J Trop Pediatr 1981; 27: 108-9.
4. Kay T, Kimura M, Nishino K, Itokawa Y. Soybean, goitre and prevention. J Trop Pediatr 1988; 34: 110-13.