Biochemical investigation on symbiotic products of soybean Okara in milk processing

Properties Of Fermented Permeate Beverages Enriched With Barley, Oat And Black Rice Extract

Milk Supplemented with Okara Soymilk Improves the Physical and Biological Properties of Processed Milk

Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean

CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING

BIOACTIVE COMPOUNDS OF FERMENTED SOYBEAN NATTO AS ANTIOXIDANT AND ANTIMICROBIAL AGENTS.

Evaluation of dry soup of fermented barley with some vegetables.

CHEMICAL CHANGES OF SOYBEANS DURING GERMINATION

Chemical Composition, Microbial Properties and Sensory Evaluation of Yoghurt Made from Admixture of Buffalo, Cow and Soy Milk

Effect of Soybean Flour Supplementation and Cooking on proximate composition, minerals and Sensory evaluation of corn flour