Soybean flour

• Description :

  Soybean flour is a defatted and slowly available protein nutrient. Soybean flour can be isolated from the leguminous plant soybean. Soybean flour has antioxidant activity and stabilizes lipids in formulated foods. Soybean flour can be used for food production such as gluten-free bread research[1].

• CAS Number :

  [68513-95-1]

• UNSPSC :

  12352211

• Target :

  Others

• Related Pathways :

  Others

• Field of Research :

  Others

• Smiles :

  [Soybeanflour]

• References & Citations :

  [1]Taghdir M, et al. Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread. Food Sci Nutr. 2016 Aug 1;5 (3) :439-445.|[2]Hayes R E, et al. Antioxidant activity of soybean flour and derivatives–A review[J]. Journal of Food Science, 1977, 42 (6) : 1527-1532.

• Shipping Conditions :

  Room temperature

• Scientific Category :

  Natural Products

• Clinical Information :

  No Development Reported