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Wednesday, August 5, 2020 | History

2 edition of Tests of soy beans, 1915 found in the catalog.

Tests of soy beans, 1915

by Edward H. Jenkins

  • 239 Want to read
  • 28 Currently reading

Published by Connecticut Agricultural Experiment Station in [New Haven] .
Written in English


Edition Notes

Statementby E.H. Jenkins, John Phillips Street and C.D. Hubbell
SeriesBulletin / Connecticut Agricultural Experiment Station -- no. 191, Bulletin (Connecticut Agricultural Experiment Station) -- 191.
ContributionsStreet, John Phillips, Hubbell, C. D.
The Physical Object
Pagination14 p. ;
Number of Pages14
ID Numbers
Open LibraryOL24638767M
OCLC/WorldCa18483962

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Tests of soy beans, 1915 by Edward H. Jenkins Download PDF EPUB FB2

Online shopping from a great selection at Books Store. Probably the most influential and pioneering food and nutritional work was done at the Department of Home Economics of the University of Illinois, which fromran tests on soybean varieties, most of them edible types, to study their uses as fresh green or dry soybeans or as soy flour, testing flavor, texture, color, appearance.

Laboratory tests have shown that any greater proportion than this produces a heavy, small loaf. Potato flour or mashed potato can be used to extend the wheat, it being possible to work in almost 50 per cent.

of potato, but this makes a darker and moister loaf than when wheat alone is used. The most popular US edible dry beans (not including soy) in were navy beans (34% of total), pinto beans (27%), great northern beans (9%), and red kidney beans (7%).

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Soybeans are initially fermented by the mold Aspergillus oryzae, following which the moldy beans are immersed in a salt liquor, typically containing 18–20% NaCl. Fresh cocoa beans cont milligrams flavonol per grams. Commercial Dove dark chocolate contains about mgm. flavonol per grams, while Cocoapro cocoa powder has slightly under 5, per grams - respectively, a twentieth of the amount and a half of the amount of flavonol in fresh cocoa beans.

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BARNES1, C. LAMB and G. YOLK in in which different forms of lime at different rates were com­ had been sown in the preceding small grain with the exception of soy­ beans, as shown in Figure 1.

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