Properties of the Soya Flour
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Abstract
After addition of soya flour in structure of a food product it is possible to allocate an end-product with the raised maintenance of mineral substances, fibers, lecithin and vitamins, positively influencing concentration of "harmful" cholesterol in blood.
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Hamroyeva Marg’uba Komilovna, Yormatova D. Y., D. X. Tursunova, Z. M. Kamolova, M. Sh. Teshayeva. (2021). Properties of the Soya Flour . Annals of the Romanian Society for Cell Biology, 9042–9046. Retrieved from https://www.annalsofrscb.ro/index.php/journal/article/view/3631
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