Physico-chemical Characteristics and the Effects of Processing Methods on the Nutritional and Anti-nutritional Quality of Soybean (Glycine max (L.) Merrill)
Caresma Chuwa, Anju K Dhiman, Paul Saidia & Abdulsudi Issa-Zacharia · Asian Food Science Journal · 2023
The present investigation was carried out to determine the physico-chemical characteristics and effects of processing methods on the nutritional and anti-nutritional quality of soybeans. Soybean seeds were analysed using physico-chemical approaches, in order to obtain a detailed...
Open access
Research Article
10.9734/afsj/2023/v22i10673