Evaluation of seed chemical quality traits and sensory properties of natto soybean

Food Chemistry

Volumn 153, Issue , 2014, Pages 186-192

  Yoshikawa, Yoko ^a   Chen, Pengyin ^a   Zhang, Bo ^b   Scaboo, Andrew ^c   Orazaly, Moldir ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^c UNIVERSITY OF MISSOURI   (United States)

Author keywords

Minerals; Natto; Seed chemical quality; Sensory properties; Soybean; Sugars

Indexed keywords

BORON; CALCIUM; MANGANESE; MINERALS; PROTEINS; SOYBEAN OIL; SUGAR (SUCROSE); SUGARS;

BORON CONTENT; CHEMICAL QUALITY; EFFECTIVE APPROACHES; NATTO; SENSORY PREFERENCES; SENSORY PROPERTIES; SOYBEAN; SUGAR CONTENT;

QUALITY CONTROL;

BORON; CALCIUM; GLYCINE DEHYDROGENASE (DECARBOXYLATING); MANGANESE; OIL; PROTEIN; SUCROSE; SUGAR; CARBOHYDRATE; FATTY ACID; MINERAL; VEGETABLE PROTEIN;

ARTICLE; CONTROLLED STUDY; FIELD EXPERIMENT; GENOTYPE; NONHUMAN; PLANT BREEDING; PLANT SEED; PLANT STRUCTURES; PLANTING TIME; PROGENY; SEED QUALITY; SHELF LIFE; SOYBEAN; SURFACE PROPERTY; BREEDING; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; GENETICS; HUMAN; NATTO; SEED CHEMICAL QUALITY; SENSORY PROPERTIES; TASTE;

MINERALS; NATTO; SEED CHEMICAL QUALITY; SENSORY PROPERTIES; SOYBEAN; SUGARS;

BREEDING; CARBOHYDRATES; FATTY ACIDS; GENOTYPE; HUMANS; PLANT PROTEINS; SEEDS; SOY FOODS; SOYBEANS; TASTE;

EID: 84891859125     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.027     Document Type: Article

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