Soybean as a source of healthy cheese
2002
Prijic, Lj. (Institut za kukuruz "Zemun Polje", Beograd - Zemun (Yugoslavia)) | Vucelic, B. | Barac, M. | Srebric, M. | Zilic, S. | Pesic, M.
The simple method for converting soybeans into healthy food is to produce a cheese. Soybean cheese production was examined on three genotypes selectioned in the Maize Research Institute Zemun Polje, Belgrade - Zemun, Serbia (Yugoslavia): Nena, ZPS 015 and L 91-4042, last one without Kunitz thrypsin inhibitor and with high content of Bowan-Birk inhibitor. Seed dry mass, oil and protein content were examined by standard methods and KTI and BBI content by gel electrophoresis. ZPS 015, with largest seeds, had highest cheese yield. L 91-4042, although the most desirable from healthy aspect, had the lowest yield and quality of cheese.
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