Use of Soybean (Glycine max (L.) Merrill) Presscake and Flours as Food Ingredients: Effect on Nutritional, Physical, Textural, Sensory Properties, Starch Digestibility and Glycemic Index
Corn-based tortillas and wheat-based pizza crust were formulated using soybean presscake (SP) and defatted soy flour (SF); changes in nutritional properties, selected anti-nutritional factors, physical characteristics and consumer acceptance were evaluated as were in vitro and in vivo evaluation of...
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2014
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| Online Access: | http://hdl.handle.net/1993/30137 |