Review Article Quality of soybean and its food products

International Food Research Journal

Volumn 16, Issue 1, 2009, Pages 11-19

  Gandhi, A P ^a  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

food products; Quality factors; soybean

Indexed keywords

EID: 77955840155     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. AACC. 2004. Approved Methods of AACC, American Association of Cereal Chemists: St. Paul, Minnesota.
2. AOAC. 2004. Official Methods of Analysis of AOAC, International. Association of Analytical Chemists international, Gaithersburg, Maryland.
3. AOCS. 2004. Official Methods and Recommended Practices of the AOCS, The American Oil Chemists Society, Champaign, Illinois.
4. AOSA. 2003. Rules for testing Seeds, 2003. The Association of Official Seed Analysts, Las Cruses, New Mexico.
5. Dudley-Cash, W.A. 2003 Soybean meal quality, ASA, Brussels, Belgium.
6. FGIS. 2004. Federal Grain Inspection Service Reference Methods and Laboratories/Optional Quality assessment Services.
7. Gandhi, A. P. 2006. Soybean-the greater bean, World Grain (USA), February issue, p 59-62.
8. Gandhi, A. P. 2008 Development of HACCP Procedure for the production of full fat soy flour. International Food Research Journal 15(2): 141-154.
9. Gandhi, A. P. 2008 Development of HACCP procedures for the production of soy based food and their evaluation, un published Project Report.
10. Hurburgh, C. R. and TJ Brumm, T. J. 2004. Grain Quality in Managing Grain after Harvest, Bern, C. J. and Bern, T. J. B. Ed, ISU, Ames.
11. NOPA. 1997-1999. Nation Oilseeds Processors Association, Year Book and Trading Rules, Washington, DC.