Muhammad Subchi Wira Putratama

Isoflavone Content of Foods With Soy Additives
Novel Production of Atlantic Salmon (Salmo Salar) Protein Based on Combined Replacement of Fish Meal and Fish Oil With Plant Meal and Vegetable Oil Blends
Effects of Soy Protein Isolate, Acid Hydrolysed Vegetable Protein and Glucose on the Volatile Components of Extruded Wheat Starch
Effects of Glucose and Acid Hydrolysed Vegetable Protein on the Volatile Components of Extruded Wheat Starch
Antioxidant and Free Radical Scavenging Activity of Methanol Extract of Chungkukjang
Tracking Isoflavones From Soybean to Soy Flour, Soy Protein Isolates to Functional Soy Bread
Comparative Study of Gelation and Cross Link Formation During Enzymatic Texturisation of Leguminous Proteins
Wet Milling Properties of Waxy Wheat Flours by Two Laboratory Methods
Extrusion of a Hard to Cook Bean (Phaseolus Vulgaris L.) and Quality Protein Maize (Zea Mays L.) Flour Blend
Antioxidant and Free Radical Scavenging Activities of Seeds and Agri Wastes of Some Varieties of Soybean (Glycine Max)
Effects of Replacement of Dietary Fish Oil by Soybean Oil on Growth Performance and Liver Biochemical Composition in Juvenile Black Seabream, Acanthopagrus Schlegeli
Production of Yogurt With Enhanced Levels of Gamma Aminobutyric Acid and Valuable Nutrients Using Lactic Acid Bacteria and Germinated Soybean Extract
Diverse Family of Serine Proteinase Genes Expressed in Cotton Boll Weevil (Anthonomus Grandis) Implications for the Design of Pest Resistant Transgenic Cotton Plants
Emulsification Mechanisms and Characterizations of Cold, Gel Like Emulsions Produced From Texturized Whey Protein Concentrate
Rheological Characterizations of Texturized Whey Protein Concentrate Based Powders Produced by Reactive Super Critical Fluid Extrusion
Novel Polysaccharide of Black Soybean Promotes Myelopoiesis and Reconstitutes Bone Marrow After 5 Flurouracil and Irradiation Induced Myelosuppression
Character is at Ion of ins in the Black Soybean (Glycine Max L.) by HPLC DAD ESIMS Analysis
Character is at Ion of ins in the Black Soybean (Glycine Max L.) by HPLC DAD ESIMS Analysis
Soy Goes to School Acceptance of Meatless Meals in Middle Schools in Maryland
Vegetable Protein More Beneficial to Bone Than Animal Protein
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