In another study, Abiodun and Adeleke  reported on substitution of banana flour with soybean flour
to improve the protein content of the flour.
2 grams of a concentrated form of lunasin, along with two protease inhibitors, from 100 grams of soybean flour
Varietal differences of carbohydrates in defatted soybean flour
and soy protein isolate by-products.
The soybean bread was prepared with roasted soybean flour
, heated at 140 C for 30 minutes.
Others consider such topics as pharmacological premises of the creation of new anti-tumor preparations of the class of nitrosoaklylurea, the state of the lipid component of soybean flour
enzymatic hydrolyzates during storage, new equipment to fight industrial emissions, mobile structural defects as catalysts of solid state polymerization, antioxidant properties of lemon essential oils, atomic structure and elastic properties of silicon carbide nanowires, concomitant microflora of Boletus edulis, and the truth of the truths and resonance of the resonances.
Also laboratory rats were fed with cassava marsh fortified with defatted soybean flour
and it was observed that the nutritive quality of the staple cassava meal was greatly improved (Akerele, 1967).
Among their topics are the historical dynamics of differences in lifespan of men and women in economically developed countries, the optimized anaerobic treatment of different kinds of organic waste in a technical scale digester, and the lipid component of soybean flour
Li had to find a protein that had a similar effect, and he found it in soybean flour
I went on a discovery trip to find gluten-free flour and discovered rice and soybean flour
Processing those beans using non-chemical means has allowed the company to produce new and naturally unique kinds of soybean flour
But because the dish is worthy overall, you end up not minding that the shrimp-shaped things made from seaweed, soybean flour
, sweet red yams and gluten couldn't delude anyone into thinking it's real shrimp.
Food sources include liver, meat, beans, nuts, dried fruit, whole grains, fortified breakfast cereals, soybean flour
and most dark-green leafy vegetables.