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Ultrastructural changes in soybeans during processing to yield de solventized toasted meal






Journal of Food Science 45(3): 529-533

Ultrastructural changes in soybeans during processing to yield de solventized toasted meal

Microscopic examination of conventionally processed soybeans showed that flaking was sufficient to disrupt almost all of the cotyledon cells but had little effect on protein bodies or lipid bodies. Hexane extraction changed the surface of protein bodies from smooth to granular.

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Accession: 006857113



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