Critical assessment of laboratory methods for full-fat soybean quality control
2007
Palic, D., Agricultural Research Council, Irene (South Africa). Animal Production Institute | Moloto, K., Agricultural Research Council, Irene (South Africa). Animal Production Institute | Djuragic, O., Institute for Food Technology, Novi Sad (Serbia)
A number of laboratory methods for quality control of processed full-fat soybeans (FFSB) have been presented and their advantages and disadvantages discussed. The protein solubility seems to be the most reliable indicator of the degree of FFSB processing and consequently the Protein despersibility index (PDI), Nitrogen solubility index (NSI) and Protein solubility in potassium hydroxide (PSKOH) have been recommended as the first choice of methods for processed FFSB quality control.
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