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You searched for subject:(Soy flour). Showing records 1 – 30 of 36 total matches.

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Kansas State University

1. Buck, Margaret Iola. The use of soy flour in cakes containing fat.

Degree: 1943, Kansas State University

Subjects/Keywords: Soy flour

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APA (6th Edition):

Buck, M. I. (1943). The use of soy flour in cakes containing fat. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/18493

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Buck, Margaret Iola. “The use of soy flour in cakes containing fat.” 1943. Thesis, Kansas State University. Accessed January 20, 2020. http://hdl.handle.net/2097/18493.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Buck, Margaret Iola. “The use of soy flour in cakes containing fat.” 1943. Web. 20 Jan 2020.

Vancouver:

Buck MI. The use of soy flour in cakes containing fat. [Internet] [Thesis]. Kansas State University; 1943. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/2097/18493.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Buck MI. The use of soy flour in cakes containing fat. [Thesis]. Kansas State University; 1943. Available from: http://hdl.handle.net/2097/18493

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Addis Ababa University

2. Abayneh, Taye. Development of Ready to Eat Protein Enriched Extruded Product .

Degree: 2013, Addis Ababa University

 The study was conducted with the aim of producing protein enriched extruded product that can be used as a protein supplement by combining legumes, cereal… (more)

Subjects/Keywords: Chickpea flour; Defatted soy flour; Extrusion; Flake; Maize flour; Mixture Design

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APA (6th Edition):

Abayneh, T. (2013). Development of Ready to Eat Protein Enriched Extruded Product . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/4037

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Abayneh, Taye. “Development of Ready to Eat Protein Enriched Extruded Product .” 2013. Thesis, Addis Ababa University. Accessed January 20, 2020. http://etd.aau.edu.et/dspace/handle/123456789/4037.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Abayneh, Taye. “Development of Ready to Eat Protein Enriched Extruded Product .” 2013. Web. 20 Jan 2020.

Vancouver:

Abayneh T. Development of Ready to Eat Protein Enriched Extruded Product . [Internet] [Thesis]. Addis Ababa University; 2013. [cited 2020 Jan 20]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4037.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Abayneh T. Development of Ready to Eat Protein Enriched Extruded Product . [Thesis]. Addis Ababa University; 2013. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4037

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

3. Vega-Vargas, Aminta Virginia. Rheological properties of soy polysaccharide dough.

Degree: MS, Department of Food Science and Human Nutrition, 1990, Michigan State University

Subjects/Keywords: Soy flour; Polysaccharides

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APA (6th Edition):

Vega-Vargas, A. V. (1990). Rheological properties of soy polysaccharide dough. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:22716

Chicago Manual of Style (16th Edition):

Vega-Vargas, Aminta Virginia. “Rheological properties of soy polysaccharide dough.” 1990. Masters Thesis, Michigan State University. Accessed January 20, 2020. http://etd.lib.msu.edu/islandora/object/etd:22716.

MLA Handbook (7th Edition):

Vega-Vargas, Aminta Virginia. “Rheological properties of soy polysaccharide dough.” 1990. Web. 20 Jan 2020.

Vancouver:

Vega-Vargas AV. Rheological properties of soy polysaccharide dough. [Internet] [Masters thesis]. Michigan State University; 1990. [cited 2020 Jan 20]. Available from: http://etd.lib.msu.edu/islandora/object/etd:22716.

Council of Science Editors:

Vega-Vargas AV. Rheological properties of soy polysaccharide dough. [Masters Thesis]. Michigan State University; 1990. Available from: http://etd.lib.msu.edu/islandora/object/etd:22716


Kansas State University

4. Hyder, Mohamed Aleemuddin. Soyflour fractions in breadmaking and their interaction with wheat flour components.

Degree: 1971, Kansas State University

Subjects/Keywords: Flour – Analysis; Soy flour

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APA (6th Edition):

Hyder, M. A. (1971). Soyflour fractions in breadmaking and their interaction with wheat flour components. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/10346

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Hyder, Mohamed Aleemuddin. “Soyflour fractions in breadmaking and their interaction with wheat flour components.” 1971. Thesis, Kansas State University. Accessed January 20, 2020. http://hdl.handle.net/2097/10346.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Hyder, Mohamed Aleemuddin. “Soyflour fractions in breadmaking and their interaction with wheat flour components.” 1971. Web. 20 Jan 2020.

Vancouver:

Hyder MA. Soyflour fractions in breadmaking and their interaction with wheat flour components. [Internet] [Thesis]. Kansas State University; 1971. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/2097/10346.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hyder MA. Soyflour fractions in breadmaking and their interaction with wheat flour components. [Thesis]. Kansas State University; 1971. Available from: http://hdl.handle.net/2097/10346

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

5. Reddy, Radhakrishna Pochareddy. High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values.

Degree: 1975, Kansas State University

Subjects/Keywords: Bread; Soy flour; Peanut flour

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APA (6th Edition):

Reddy, R. P. (1975). High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11245

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Reddy, Radhakrishna Pochareddy. “High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values.” 1975. Thesis, Kansas State University. Accessed January 20, 2020. http://hdl.handle.net/2097/11245.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Reddy, Radhakrishna Pochareddy. “High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values.” 1975. Web. 20 Jan 2020.

Vancouver:

Reddy RP. High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values. [Internet] [Thesis]. Kansas State University; 1975. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/2097/11245.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Reddy RP. High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values. [Thesis]. Kansas State University; 1975. Available from: http://hdl.handle.net/2097/11245

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Missouri – Columbia

6. Xu, Suxuan. Fibrous soy protein meat analog from low moisture twin-screw extrusion.

Degree: 2007, University of Missouri – Columbia

 [ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Mixtures of soy protein isolate (SPI), defatted soy flour, and wheat flour were extruded at… (more)

Subjects/Keywords: Meat substitutes; Soy proteins; Soy flour; Flour; Extrusion process

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APA (6th Edition):

Xu, S. (2007). Fibrous soy protein meat analog from low moisture twin-screw extrusion. (Thesis). University of Missouri – Columbia. Retrieved from https://doi.org/10.32469/10355/6035

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Xu, Suxuan. “Fibrous soy protein meat analog from low moisture twin-screw extrusion.” 2007. Thesis, University of Missouri – Columbia. Accessed January 20, 2020. https://doi.org/10.32469/10355/6035.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Xu, Suxuan. “Fibrous soy protein meat analog from low moisture twin-screw extrusion.” 2007. Web. 20 Jan 2020.

Vancouver:

Xu S. Fibrous soy protein meat analog from low moisture twin-screw extrusion. [Internet] [Thesis]. University of Missouri – Columbia; 2007. [cited 2020 Jan 20]. Available from: https://doi.org/10.32469/10355/6035.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Xu S. Fibrous soy protein meat analog from low moisture twin-screw extrusion. [Thesis]. University of Missouri – Columbia; 2007. Available from: https://doi.org/10.32469/10355/6035

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Missouri – Columbia

7. James, Matthew B. Physical and chemical attributes of a defatted soy flour meat analog.

Degree: 2007, University of Missouri – Columbia

 The objective of this study was to observe how the replacement of soy protein isolate in a meat analog with defatted soy flour would affect… (more)

Subjects/Keywords: Soy isolate fiber; Soy flour; Meat

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APA (6th Edition):

James, M. B. (2007). Physical and chemical attributes of a defatted soy flour meat analog. (Thesis). University of Missouri – Columbia. Retrieved from https://doi.org/10.32469/10355/4969

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

James, Matthew B. “Physical and chemical attributes of a defatted soy flour meat analog.” 2007. Thesis, University of Missouri – Columbia. Accessed January 20, 2020. https://doi.org/10.32469/10355/4969.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

James, Matthew B. “Physical and chemical attributes of a defatted soy flour meat analog.” 2007. Web. 20 Jan 2020.

Vancouver:

James MB. Physical and chemical attributes of a defatted soy flour meat analog. [Internet] [Thesis]. University of Missouri – Columbia; 2007. [cited 2020 Jan 20]. Available from: https://doi.org/10.32469/10355/4969.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

James MB. Physical and chemical attributes of a defatted soy flour meat analog. [Thesis]. University of Missouri – Columbia; 2007. Available from: https://doi.org/10.32469/10355/4969

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

8. De La Torre Pineda, Monica. Fortification of baked and fried tortilla chips with mechanically expelled soy flour.

Degree: 2009, Texas A&M University

 The effects of the fortification of tortilla chips with mechanically expelled soy flour as well as baking and frying processes on the properties of tortilla… (more)

Subjects/Keywords: Fortification; Baked; Fried; Tortilla; Chips; Mechanically; Expelled; Soy; Flour

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APA (6th Edition):

De La Torre Pineda, M. (2009). Fortification of baked and fried tortilla chips with mechanically expelled soy flour. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1309

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

De La Torre Pineda, Monica. “Fortification of baked and fried tortilla chips with mechanically expelled soy flour.” 2009. Thesis, Texas A&M University. Accessed January 20, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-1309.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

De La Torre Pineda, Monica. “Fortification of baked and fried tortilla chips with mechanically expelled soy flour.” 2009. Web. 20 Jan 2020.

Vancouver:

De La Torre Pineda M. Fortification of baked and fried tortilla chips with mechanically expelled soy flour. [Internet] [Thesis]. Texas A&M University; 2009. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1309.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

De La Torre Pineda M. Fortification of baked and fried tortilla chips with mechanically expelled soy flour. [Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1309

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Oregon State University

9. Huang, Jian. Development and characterization of new formaldehyde-free soy flour-based adhesives for making interior plywood.

Degree: MS, Wood Science, 2007, Oregon State University

 Formaldehyde-based adhesives such as urea-formaldehyde (UF) and phenol-formaldehyde (PF) adhesives dominate the current wood adhesive market. However, these adhesives are derived from petrochemicals and carcinogenic… (more)

Subjects/Keywords: soy flour; Adhesives  – Testing

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APA (6th Edition):

Huang, J. (2007). Development and characterization of new formaldehyde-free soy flour-based adhesives for making interior plywood. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/4929

Chicago Manual of Style (16th Edition):

Huang, Jian. “Development and characterization of new formaldehyde-free soy flour-based adhesives for making interior plywood.” 2007. Masters Thesis, Oregon State University. Accessed January 20, 2020. http://hdl.handle.net/1957/4929.

MLA Handbook (7th Edition):

Huang, Jian. “Development and characterization of new formaldehyde-free soy flour-based adhesives for making interior plywood.” 2007. Web. 20 Jan 2020.

Vancouver:

Huang J. Development and characterization of new formaldehyde-free soy flour-based adhesives for making interior plywood. [Internet] [Masters thesis]. Oregon State University; 2007. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/1957/4929.

Council of Science Editors:

Huang J. Development and characterization of new formaldehyde-free soy flour-based adhesives for making interior plywood. [Masters Thesis]. Oregon State University; 2007. Available from: http://hdl.handle.net/1957/4929


Oklahoma State University

10. Murtini, Erni Sofia. Effect of Transglutaminase (Tg) on Dough and Bread Containing Wheat-soybean Tempe Flour.

Degree: Food Science, 2014, Oklahoma State University

 Consumer's need for good quality and healthy products are also applicable to wheat baked products. Variation of gluten protein quality and the limiting amino acid… (more)

Subjects/Keywords: bread; dough; transglutaminase; wheat flour; wheat-soy tempe

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APA (6th Edition):

Murtini, E. S. (2014). Effect of Transglutaminase (Tg) on Dough and Bread Containing Wheat-soybean Tempe Flour. (Thesis). Oklahoma State University. Retrieved from http://hdl.handle.net/11244/15034

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Murtini, Erni Sofia. “Effect of Transglutaminase (Tg) on Dough and Bread Containing Wheat-soybean Tempe Flour.” 2014. Thesis, Oklahoma State University. Accessed January 20, 2020. http://hdl.handle.net/11244/15034.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Murtini, Erni Sofia. “Effect of Transglutaminase (Tg) on Dough and Bread Containing Wheat-soybean Tempe Flour.” 2014. Web. 20 Jan 2020.

Vancouver:

Murtini ES. Effect of Transglutaminase (Tg) on Dough and Bread Containing Wheat-soybean Tempe Flour. [Internet] [Thesis]. Oklahoma State University; 2014. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/11244/15034.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Murtini ES. Effect of Transglutaminase (Tg) on Dough and Bread Containing Wheat-soybean Tempe Flour. [Thesis]. Oklahoma State University; 2014. Available from: http://hdl.handle.net/11244/15034

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

11. Lin, Fang M. Parameters for the determination of heat treatment of soyflour.

Degree: MS, 1964, Kansas State University

Subjects/Keywords: Soy flour – Analysis.; Masters theses

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APA (6th Edition):

Lin, F. M. (1964). Parameters for the determination of heat treatment of soyflour. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/25804

Chicago Manual of Style (16th Edition):

Lin, Fang M. “Parameters for the determination of heat treatment of soyflour.” 1964. Masters Thesis, Kansas State University. Accessed January 20, 2020. http://hdl.handle.net/2097/25804.

MLA Handbook (7th Edition):

Lin, Fang M. “Parameters for the determination of heat treatment of soyflour.” 1964. Web. 20 Jan 2020.

Vancouver:

Lin FM. Parameters for the determination of heat treatment of soyflour. [Internet] [Masters thesis]. Kansas State University; 1964. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/2097/25804.

Council of Science Editors:

Lin FM. Parameters for the determination of heat treatment of soyflour. [Masters Thesis]. Kansas State University; 1964. Available from: http://hdl.handle.net/2097/25804


University of Guelph

12. Padhi, Emily Mary Tara. Investigation of the Efficacy, Acceptability, and Isoflavone Bioavailability of a Soy Flour Muffin for Reducing Biomarkers of Coronary Heart Disease Risk in Hypercholesterolemic Adults .

Degree: 2015, University of Guelph

 Functional foods are designed to deliver a concentrated source of bioactive compounds and represent an opportunity to enhance human health and lower disease risk. Soybeans… (more)

Subjects/Keywords: clinical trial; functional food; health claim; isoflavones; soy flour

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APA (6th Edition):

Padhi, E. M. T. (2015). Investigation of the Efficacy, Acceptability, and Isoflavone Bioavailability of a Soy Flour Muffin for Reducing Biomarkers of Coronary Heart Disease Risk in Hypercholesterolemic Adults . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9245

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Padhi, Emily Mary Tara. “Investigation of the Efficacy, Acceptability, and Isoflavone Bioavailability of a Soy Flour Muffin for Reducing Biomarkers of Coronary Heart Disease Risk in Hypercholesterolemic Adults .” 2015. Thesis, University of Guelph. Accessed January 20, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9245.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Padhi, Emily Mary Tara. “Investigation of the Efficacy, Acceptability, and Isoflavone Bioavailability of a Soy Flour Muffin for Reducing Biomarkers of Coronary Heart Disease Risk in Hypercholesterolemic Adults .” 2015. Web. 20 Jan 2020.

Vancouver:

Padhi EMT. Investigation of the Efficacy, Acceptability, and Isoflavone Bioavailability of a Soy Flour Muffin for Reducing Biomarkers of Coronary Heart Disease Risk in Hypercholesterolemic Adults . [Internet] [Thesis]. University of Guelph; 2015. [cited 2020 Jan 20]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9245.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Padhi EMT. Investigation of the Efficacy, Acceptability, and Isoflavone Bioavailability of a Soy Flour Muffin for Reducing Biomarkers of Coronary Heart Disease Risk in Hypercholesterolemic Adults . [Thesis]. University of Guelph; 2015. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9245

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Federal de Viçosa

13. Ariela Werneck de Carvalho. Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico.

Degree: 2009, Universidade Federal de Viçosa

 A soja (Glycine max (L.) Merrill) é uma leguminosa de importante significado na alimentação humana em decorrência de suas propriedades nutricionais e funcionais. Com o… (more)

Subjects/Keywords: Farinha de soja; Biodisponibilidade de soja; Qualidade protéica; NUTRICAO; Iron bioavailability; Protein quality; Soy flour

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APA (6th Edition):

Carvalho, A. W. d. (2009). Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico. (Thesis). Universidade Federal de Viçosa. Retrieved from http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=2422

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Carvalho, Ariela Werneck de. “Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico.” 2009. Thesis, Universidade Federal de Viçosa. Accessed January 20, 2020. http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=2422.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Carvalho, Ariela Werneck de. “Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico.” 2009. Web. 20 Jan 2020.

Vancouver:

Carvalho AWd. Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico. [Internet] [Thesis]. Universidade Federal de Viçosa; 2009. [cited 2020 Jan 20]. Available from: http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=2422.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Carvalho AWd. Biodisponibilidade de ferro e qualidade proteica do cultivar de soja UFVTN 105AP com elevado teor proteico. [Thesis]. Universidade Federal de Viçosa; 2009. Available from: http://www.tede.ufv.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=2422

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Louisiana State University

14. Yue, Xiaohua. Isoflavone Distribution in Soy Seed and Antioxidant Activity of Defatted Soy Flour Extract.

Degree: PhD, Life Sciences, 2009, Louisiana State University

Soy isoflavones distribution in soy cotelydon, coat and germ were determined. The ƒÀ-Glucoside form of isoflavones was the major class of isoflavones in all three… (more)

Subjects/Keywords: oxidation; isoflavone; soybean; degradation; antioxidant activity; fish oil; stabilization; distribution; defatted soy flour

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APA (6th Edition):

Yue, X. (2009). Isoflavone Distribution in Soy Seed and Antioxidant Activity of Defatted Soy Flour Extract. (Doctoral Dissertation). Louisiana State University. Retrieved from etd-10302009-233227 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3332

Chicago Manual of Style (16th Edition):

Yue, Xiaohua. “Isoflavone Distribution in Soy Seed and Antioxidant Activity of Defatted Soy Flour Extract.” 2009. Doctoral Dissertation, Louisiana State University. Accessed January 20, 2020. etd-10302009-233227 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3332.

MLA Handbook (7th Edition):

Yue, Xiaohua. “Isoflavone Distribution in Soy Seed and Antioxidant Activity of Defatted Soy Flour Extract.” 2009. Web. 20 Jan 2020.

Vancouver:

Yue X. Isoflavone Distribution in Soy Seed and Antioxidant Activity of Defatted Soy Flour Extract. [Internet] [Doctoral dissertation]. Louisiana State University; 2009. [cited 2020 Jan 20]. Available from: etd-10302009-233227 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3332.

Council of Science Editors:

Yue X. Isoflavone Distribution in Soy Seed and Antioxidant Activity of Defatted Soy Flour Extract. [Doctoral Dissertation]. Louisiana State University; 2009. Available from: etd-10302009-233227 ; https://digitalcommons.lsu.edu/gradschool_dissertations/3332


Virginia Tech

15. Danielson, Erin Marie. Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality.

Degree: MS, Human Nutrition, Foods, and Exercise, 2007, Virginia Tech

 The goal of this research is to determine the effects of added soybean lipoxygenase (LOX) on bread dough rheological properties and physical properties of bread… (more)

Subjects/Keywords: yeast bread; soy flour; gluten; lipoxygenase

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Danielson, E. M. (2007). Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/33595

Chicago Manual of Style (16th Edition):

Danielson, Erin Marie. “Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality.” 2007. Masters Thesis, Virginia Tech. Accessed January 20, 2020. http://hdl.handle.net/10919/33595.

MLA Handbook (7th Edition):

Danielson, Erin Marie. “Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality.” 2007. Web. 20 Jan 2020.

Vancouver:

Danielson EM. Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality. [Internet] [Masters thesis]. Virginia Tech; 2007. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/10919/33595.

Council of Science Editors:

Danielson EM. Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality. [Masters Thesis]. Virginia Tech; 2007. Available from: http://hdl.handle.net/10919/33595


Virginia Tech

16. Wykle, Cody James. Adhesive Bonding of Low Moisture Hickory Veneer with Soy-based Adhesive.

Degree: MS, Forest Products, 2019, Virginia Tech

 Performance issues including debonding and delamination have been reported for hickory engineered wood flooring products constructed using a soy-flour based adhesive. Sapwood regions within the… (more)

Subjects/Keywords: Soy-flour Adhesives; Wood-based Composites; Bond Shear Strength; Percent Wood Failure

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APA (6th Edition):

Wykle, C. J. (2019). Adhesive Bonding of Low Moisture Hickory Veneer with Soy-based Adhesive. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/89922

Chicago Manual of Style (16th Edition):

Wykle, Cody James. “Adhesive Bonding of Low Moisture Hickory Veneer with Soy-based Adhesive.” 2019. Masters Thesis, Virginia Tech. Accessed January 20, 2020. http://hdl.handle.net/10919/89922.

MLA Handbook (7th Edition):

Wykle, Cody James. “Adhesive Bonding of Low Moisture Hickory Veneer with Soy-based Adhesive.” 2019. Web. 20 Jan 2020.

Vancouver:

Wykle CJ. Adhesive Bonding of Low Moisture Hickory Veneer with Soy-based Adhesive. [Internet] [Masters thesis]. Virginia Tech; 2019. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/10919/89922.

Council of Science Editors:

Wykle CJ. Adhesive Bonding of Low Moisture Hickory Veneer with Soy-based Adhesive. [Masters Thesis]. Virginia Tech; 2019. Available from: http://hdl.handle.net/10919/89922


University of Missouri – Columbia

17. Simoes, Isabella. Development of a novel probiotic fortified protein bar.

Degree: 2006, University of Missouri – Columbia

 [ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] In this study, we developed and tested two probiotic fortified soy protein energy bars using… (more)

Subjects/Keywords: Probiotics; Okara; Soy flour; Soy proteins; Food  – Protein content; Soyfoods; Lactobacillus acidophilus; Bifidobacterium

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Simoes, I. (2006). Development of a novel probiotic fortified protein bar. (Thesis). University of Missouri – Columbia. Retrieved from https://doi.org/10.32469/10355/5868

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Simoes, Isabella. “Development of a novel probiotic fortified protein bar.” 2006. Thesis, University of Missouri – Columbia. Accessed January 20, 2020. https://doi.org/10.32469/10355/5868.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Simoes, Isabella. “Development of a novel probiotic fortified protein bar.” 2006. Web. 20 Jan 2020.

Vancouver:

Simoes I. Development of a novel probiotic fortified protein bar. [Internet] [Thesis]. University of Missouri – Columbia; 2006. [cited 2020 Jan 20]. Available from: https://doi.org/10.32469/10355/5868.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Simoes I. Development of a novel probiotic fortified protein bar. [Thesis]. University of Missouri – Columbia; 2006. Available from: https://doi.org/10.32469/10355/5868

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

18. Gonzalez Palacios, Lazaro. Measurement and modeling of thermal properties of sorghum and soy flours.

Degree: MS, agricultural engineering, 2012, Texas A&M University

Subjects/Keywords: agricultural engineering.; Major agricultural engineering.; Flour - Analysis.; Soy flour.; Grain.; Sorghum.

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APA (6th Edition):

Gonzalez Palacios, L. (2012). Measurement and modeling of thermal properties of sorghum and soy flours. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-G643

Chicago Manual of Style (16th Edition):

Gonzalez Palacios, Lazaro. “Measurement and modeling of thermal properties of sorghum and soy flours.” 2012. Masters Thesis, Texas A&M University. Accessed January 20, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-G643.

MLA Handbook (7th Edition):

Gonzalez Palacios, Lazaro. “Measurement and modeling of thermal properties of sorghum and soy flours.” 2012. Web. 20 Jan 2020.

Vancouver:

Gonzalez Palacios L. Measurement and modeling of thermal properties of sorghum and soy flours. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-G643.

Council of Science Editors:

Gonzalez Palacios L. Measurement and modeling of thermal properties of sorghum and soy flours. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-G643


Texas A&M University

19. Ordonez, Gloria Pilar. Changes in soy flour protein solubilities due to heating.

Degree: MS, agricultural engineering, 2012, Texas A&M University

Subjects/Keywords: agricultural engineering.; Major agricultural engineering.; Soy flour.; Soybean - Analysis.

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APA (6th Edition):

Ordonez, G. P. (2012). Changes in soy flour protein solubilities due to heating. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1984-THESIS-O65

Chicago Manual of Style (16th Edition):

Ordonez, Gloria Pilar. “Changes in soy flour protein solubilities due to heating.” 2012. Masters Thesis, Texas A&M University. Accessed January 20, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-1984-THESIS-O65.

MLA Handbook (7th Edition):

Ordonez, Gloria Pilar. “Changes in soy flour protein solubilities due to heating.” 2012. Web. 20 Jan 2020.

Vancouver:

Ordonez GP. Changes in soy flour protein solubilities due to heating. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1984-THESIS-O65.

Council of Science Editors:

Ordonez GP. Changes in soy flour protein solubilities due to heating. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1984-THESIS-O65

20. Labat, Gisele Aparecida Amaral. Estudo cinético da oxidação de ligninas obtidas da palha e do bagaço de cana e aplicações de lignina de bagaço em resina a base de materiais naturais.

Degree: Mestrado, Conversão de Biomassa, 2008, University of São Paulo

 Considerando a grande quantidade de resíduos sólidos, como a palha e o bagaço de cana, gerados devido às atividades agrícolas, procurou-se desenvolver um projeto que… (more)

Subjects/Keywords: Estudo cinético; Formaldehyde; Formaldeído; Glioxal; Glyoxal; Kinetic study; Oxidação de ligninas; Oxidation of lignins; Resinas; Resins; Soja; Soy flour; Tanino; Tannin

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Labat, G. A. A. (2008). Estudo cinético da oxidação de ligninas obtidas da palha e do bagaço de cana e aplicações de lignina de bagaço em resina a base de materiais naturais. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/97/97131/tde-27092012-122112/ ;

Chicago Manual of Style (16th Edition):

Labat, Gisele Aparecida Amaral. “Estudo cinético da oxidação de ligninas obtidas da palha e do bagaço de cana e aplicações de lignina de bagaço em resina a base de materiais naturais.” 2008. Masters Thesis, University of São Paulo. Accessed January 20, 2020. http://www.teses.usp.br/teses/disponiveis/97/97131/tde-27092012-122112/ ;.

MLA Handbook (7th Edition):

Labat, Gisele Aparecida Amaral. “Estudo cinético da oxidação de ligninas obtidas da palha e do bagaço de cana e aplicações de lignina de bagaço em resina a base de materiais naturais.” 2008. Web. 20 Jan 2020.

Vancouver:

Labat GAA. Estudo cinético da oxidação de ligninas obtidas da palha e do bagaço de cana e aplicações de lignina de bagaço em resina a base de materiais naturais. [Internet] [Masters thesis]. University of São Paulo; 2008. [cited 2020 Jan 20]. Available from: http://www.teses.usp.br/teses/disponiveis/97/97131/tde-27092012-122112/ ;.

Council of Science Editors:

Labat GAA. Estudo cinético da oxidação de ligninas obtidas da palha e do bagaço de cana e aplicações de lignina de bagaço em resina a base de materiais naturais. [Masters Thesis]. University of São Paulo; 2008. Available from: http://www.teses.usp.br/teses/disponiveis/97/97131/tde-27092012-122112/ ;


McGill University

21. Ahmarani, Jamile. Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation.

Degree: MS, Department of Food Science and Agricultural Chemistry., 2006, McGill University

Soy flour was inoculated with Lactobacillus delbrueckii ssp. lattis R0187, and incubated for 8 h, to evaluate the protein hydrolysis and identify peptides generated by… (more)

Subjects/Keywords: Lactobacillus delbrueckii.; Soy flour.; Fermented soyfoods.; Trypsin inhibitors.

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APA (6th Edition):

Ahmarani, J. (2006). Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile100754.pdf

Chicago Manual of Style (16th Edition):

Ahmarani, Jamile. “Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation.” 2006. Masters Thesis, McGill University. Accessed January 20, 2020. http://digitool.library.mcgill.ca/thesisfile100754.pdf.

MLA Handbook (7th Edition):

Ahmarani, Jamile. “Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation.” 2006. Web. 20 Jan 2020.

Vancouver:

Ahmarani J. Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation. [Internet] [Masters thesis]. McGill University; 2006. [cited 2020 Jan 20]. Available from: http://digitool.library.mcgill.ca/thesisfile100754.pdf.

Council of Science Editors:

Ahmarani J. Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation. [Masters Thesis]. McGill University; 2006. Available from: http://digitool.library.mcgill.ca/thesisfile100754.pdf


Virginia Tech

22. Sigmon, Stephen Gill. Capillary rheometry of soy isolate dough.

Degree: MS, Chemical Engineering, 1979, Virginia Tech

Subjects/Keywords: LD5655.V855 1979.S568; Dough; Soy flour

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APA (6th Edition):

Sigmon, S. G. (1979). Capillary rheometry of soy isolate dough. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/53055

Chicago Manual of Style (16th Edition):

Sigmon, Stephen Gill. “Capillary rheometry of soy isolate dough.” 1979. Masters Thesis, Virginia Tech. Accessed January 20, 2020. http://hdl.handle.net/10919/53055.

MLA Handbook (7th Edition):

Sigmon, Stephen Gill. “Capillary rheometry of soy isolate dough.” 1979. Web. 20 Jan 2020.

Vancouver:

Sigmon SG. Capillary rheometry of soy isolate dough. [Internet] [Masters thesis]. Virginia Tech; 1979. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/10919/53055.

Council of Science Editors:

Sigmon SG. Capillary rheometry of soy isolate dough. [Masters Thesis]. Virginia Tech; 1979. Available from: http://hdl.handle.net/10919/53055

23. Pearson, Gayle Moore. The protein efficiency ratio of several rice/soy combinations.

Degree: 1982, Texas Woman's University

Subjects/Keywords: Proteins in animal nutrition; Rice; Soy flour; Nutrition  – Evaluation

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APA (6th Edition):

Pearson, G. M. (1982). The protein efficiency ratio of several rice/soy combinations. (Thesis). Texas Woman's University. Retrieved from http://hdl.handle.net/11274/7784

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pearson, Gayle Moore. “The protein efficiency ratio of several rice/soy combinations.” 1982. Thesis, Texas Woman's University. Accessed January 20, 2020. http://hdl.handle.net/11274/7784.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pearson, Gayle Moore. “The protein efficiency ratio of several rice/soy combinations.” 1982. Web. 20 Jan 2020.

Vancouver:

Pearson GM. The protein efficiency ratio of several rice/soy combinations. [Internet] [Thesis]. Texas Woman's University; 1982. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/11274/7784.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pearson GM. The protein efficiency ratio of several rice/soy combinations. [Thesis]. Texas Woman's University; 1982. Available from: http://hdl.handle.net/11274/7784

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Michigan State University

24. Ikins, William George. Inhibition of N-nitrosamine formation in model and meat systems.

Degree: MS, Department of Food Science and Human Nutrition, 1982, Michigan State University

Subjects/Keywords: Nitrosoamines; Nitrosoamines – Toxicology; Carcinogens; Meat; Soy flour; Chemical inhibitors

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APA (6th Edition):

Ikins, W. G. (1982). Inhibition of N-nitrosamine formation in model and meat systems. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:46595

Chicago Manual of Style (16th Edition):

Ikins, William George. “Inhibition of N-nitrosamine formation in model and meat systems.” 1982. Masters Thesis, Michigan State University. Accessed January 20, 2020. http://etd.lib.msu.edu/islandora/object/etd:46595.

MLA Handbook (7th Edition):

Ikins, William George. “Inhibition of N-nitrosamine formation in model and meat systems.” 1982. Web. 20 Jan 2020.

Vancouver:

Ikins WG. Inhibition of N-nitrosamine formation in model and meat systems. [Internet] [Masters thesis]. Michigan State University; 1982. [cited 2020 Jan 20]. Available from: http://etd.lib.msu.edu/islandora/object/etd:46595.

Council of Science Editors:

Ikins WG. Inhibition of N-nitrosamine formation in model and meat systems. [Masters Thesis]. Michigan State University; 1982. Available from: http://etd.lib.msu.edu/islandora/object/etd:46595


Texas A&M University

25. Kazemzadeh, Massoud. Morphological and ultrastructural study of extrusion texturized defatted soy flour.

Degree: MS, food science and technology, 2012, Texas A&M University

Subjects/Keywords: food science and technology.; Major food science and technology.; Soy flour - Analysis.

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APA (6th Edition):

Kazemzadeh, M. (2012). Morphological and ultrastructural study of extrusion texturized defatted soy flour. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1980-THESIS-K23

Chicago Manual of Style (16th Edition):

Kazemzadeh, Massoud. “Morphological and ultrastructural study of extrusion texturized defatted soy flour.” 2012. Masters Thesis, Texas A&M University. Accessed January 20, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-1980-THESIS-K23.

MLA Handbook (7th Edition):

Kazemzadeh, Massoud. “Morphological and ultrastructural study of extrusion texturized defatted soy flour.” 2012. Web. 20 Jan 2020.

Vancouver:

Kazemzadeh M. Morphological and ultrastructural study of extrusion texturized defatted soy flour. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1980-THESIS-K23.

Council of Science Editors:

Kazemzadeh M. Morphological and ultrastructural study of extrusion texturized defatted soy flour. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1980-THESIS-K23


Texas A&M University

26. Tonanont, Surang Pumpuang. Studies of a process to produce low phytate protein isolate from defatted soy flour.

Degree: MS, food science and technology, 2012, Texas A&M University

Subjects/Keywords: food science and technology.; Major food science and technology.; Soy flour.

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APA (6th Edition):

Tonanont, S. P. (2012). Studies of a process to produce low phytate protein isolate from defatted soy flour. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1983-THESIS-T663

Chicago Manual of Style (16th Edition):

Tonanont, Surang Pumpuang. “Studies of a process to produce low phytate protein isolate from defatted soy flour.” 2012. Masters Thesis, Texas A&M University. Accessed January 20, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-1983-THESIS-T663.

MLA Handbook (7th Edition):

Tonanont, Surang Pumpuang. “Studies of a process to produce low phytate protein isolate from defatted soy flour.” 2012. Web. 20 Jan 2020.

Vancouver:

Tonanont SP. Studies of a process to produce low phytate protein isolate from defatted soy flour. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1983-THESIS-T663.

Council of Science Editors:

Tonanont SP. Studies of a process to produce low phytate protein isolate from defatted soy flour. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1983-THESIS-T663


Kansas State University

27. Pursley, William E. Insects as potential pests and contaminants of texturized soy protein.

Degree: 1975, Kansas State University

Subjects/Keywords: Soy flour; Insect pests; Farm produce – Storage – Diseases and injuries

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APA (6th Edition):

Pursley, W. E. (1975). Insects as potential pests and contaminants of texturized soy protein. (Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/11243

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pursley, William E. “Insects as potential pests and contaminants of texturized soy protein.” 1975. Thesis, Kansas State University. Accessed January 20, 2020. http://hdl.handle.net/2097/11243.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pursley, William E. “Insects as potential pests and contaminants of texturized soy protein.” 1975. Web. 20 Jan 2020.

Vancouver:

Pursley WE. Insects as potential pests and contaminants of texturized soy protein. [Internet] [Thesis]. Kansas State University; 1975. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/2097/11243.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pursley WE. Insects as potential pests and contaminants of texturized soy protein. [Thesis]. Kansas State University; 1975. Available from: http://hdl.handle.net/2097/11243

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

28. Martin, Merrie Lyn. Effect of soy flour on fat absorption by cake donuts.

Degree: MS, 1985, Kansas State University

Subjects/Keywords: Soy flour.; Doughnuts – Composition.; Oils and fats, Edible.; Fried food.; Masters theses

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APA (6th Edition):

Martin, M. L. (1985). Effect of soy flour on fat absorption by cake donuts. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/27492

Chicago Manual of Style (16th Edition):

Martin, Merrie Lyn. “Effect of soy flour on fat absorption by cake donuts.” 1985. Masters Thesis, Kansas State University. Accessed January 20, 2020. http://hdl.handle.net/2097/27492.

MLA Handbook (7th Edition):

Martin, Merrie Lyn. “Effect of soy flour on fat absorption by cake donuts.” 1985. Web. 20 Jan 2020.

Vancouver:

Martin ML. Effect of soy flour on fat absorption by cake donuts. [Internet] [Masters thesis]. Kansas State University; 1985. [cited 2020 Jan 20]. Available from: http://hdl.handle.net/2097/27492.

Council of Science Editors:

Martin ML. Effect of soy flour on fat absorption by cake donuts. [Masters Thesis]. Kansas State University; 1985. Available from: http://hdl.handle.net/2097/27492


University of Western Sydney

29. Maforimbo, Elizabeth. Enhancing soy-wheat bread-making properties using physically-modified soy flour.

Degree: 2006, University of Western Sydney

Soy enhances the protein quality of wheat bread because of its lysine content which is deficient in wheat. The aim of this work was to… (more)

Subjects/Keywords: Doctor of Philosophy (PhD); soy flour; sustainable food; developing countries

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APA (6th Edition):

Maforimbo, E. (2006). Enhancing soy-wheat bread-making properties using physically-modified soy flour. (Thesis). University of Western Sydney. Retrieved from http://handle.uws.edu.au:8081/1959.7/14232

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Maforimbo, Elizabeth. “Enhancing soy-wheat bread-making properties using physically-modified soy flour.” 2006. Thesis, University of Western Sydney. Accessed January 20, 2020. http://handle.uws.edu.au:8081/1959.7/14232.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Maforimbo, Elizabeth. “Enhancing soy-wheat bread-making properties using physically-modified soy flour.” 2006. Web. 20 Jan 2020.

Vancouver:

Maforimbo E. Enhancing soy-wheat bread-making properties using physically-modified soy flour. [Internet] [Thesis]. University of Western Sydney; 2006. [cited 2020 Jan 20]. Available from: http://handle.uws.edu.au:8081/1959.7/14232.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Maforimbo E. Enhancing soy-wheat bread-making properties using physically-modified soy flour. [Thesis]. University of Western Sydney; 2006. Available from: http://handle.uws.edu.au:8081/1959.7/14232

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

30. Singla, Nidhi, 1986-. Effect of processing on pinhão seeds and extrudabilty of pinhão flour.

Degree: MS, Food Science, 2011, Rutgers University

 Pinhão is the seed of Brazilian Pine (Araucaria angustifolia), a conifer that grows in the south of Brazil, Argentina, and Paraguay. Pinhão seeds are very… (more)

Subjects/Keywords: Brazilian pine – Seeds; Soy flour; Polyphenols; Response surfaces (Statistics)

…Absorption Index and Water Solubility Index 39 2.8.2 Sensory analysis for the pinhão/soy flour… …the extrudates 73 3.6 Sensory analysis of pinhão/soy flour extrudates 75 Chapter 4… …pinhão flour and soy flour 53 Figure 3.6 Contour plot for Sectional Expansion Index of the… …31 Table 3.1 Proximate compositions of pinhão flour and defatted soy flour 43 Table 3.2… …phenolic content of the pinhão seeds? 2. How can pinhão flour be combined with soy flour to make… 

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APA (6th Edition):

Singla, Nidhi, 1. (2011). Effect of processing on pinhão seeds and extrudabilty of pinhão flour. (Masters Thesis). Rutgers University. Retrieved from http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057688

Chicago Manual of Style (16th Edition):

Singla, Nidhi, 1986-. “Effect of processing on pinhão seeds and extrudabilty of pinhão flour.” 2011. Masters Thesis, Rutgers University. Accessed January 20, 2020. http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057688.

MLA Handbook (7th Edition):

Singla, Nidhi, 1986-. “Effect of processing on pinhão seeds and extrudabilty of pinhão flour.” 2011. Web. 20 Jan 2020.

Vancouver:

Singla, Nidhi 1. Effect of processing on pinhão seeds and extrudabilty of pinhão flour. [Internet] [Masters thesis]. Rutgers University; 2011. [cited 2020 Jan 20]. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057688.

Council of Science Editors:

Singla, Nidhi 1. Effect of processing on pinhão seeds and extrudabilty of pinhão flour. [Masters Thesis]. Rutgers University; 2011. Available from: http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000057688

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