TY - JOUR AU - Bargale, P. C. AU - Griffin, Roger C. PY - 1991/04/01 Y2 - 2024/03/29 TI - Studies on Modified Atmospheric Packaging of Full-Fat Soyflour JF - The Indian Journal of Nutrition and Dietetics JA - IJND VL - 28 IS - 4 SE - Original Articles DO - UR - https://www.informaticsjournals.com/index.php/ijnd/article/view/8209 SP - 118-121 AB - Full fat soyflour (FFSF) is one of the most promising forms in which soybean protein (4C%) and oil (20%) can be used in human diet. But due to rich nutritional value the soybased foods have poor keeping quality through microbial contaminants and enzymes like lipoxidase/protease. The oxidative rancidity may also develop due to non-enzymic decomposition of lipid hydro peroxide. ER -