ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Microscopic examination of conventionally processed soybeans showed that flaking was sufficient to disrupt almost all of the cotyledon cells but had little effect on protein bodies or lipid bodies. Hexane extraction changed the surface of protein bodies from smooth to granular. Desolventizing-toasting was disruptive to cell walls and caused protein bodies to agglomerate.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb04094.x
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