Soybean flour
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].
Product Specifications
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
Frequently Asked Questions
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