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
More Discoveries
Explore Other Products
Browse additional items from our catalog
VAng-Lsx1295-50gEcoli 50 µg (E. coli)
Recombinant Aeromonas Salmonicida folD Protein
Sign In for Pricing
View Details 
ELI-23435m 96 Tests
Mouse RNA-binding protein MEX3D, Mex3d ELISA KIT
Sign In for Pricing
View Details