Critical processing factors in desolventizing-toasting soybean meal for feed G. C. MustakasK. J. MoultonW. F. Kwolek Soya Meal Pages: 300 - 305
Color, trypsin inhibitor and urease activity as it affects growth of broilers J. L. McNaughton Soya Meal—Round Table Discussions Pages: 321 - 324
The use of multi-blending as a technique for managing ingredient purchasing for feed manufacturers R. Bussman Soya Meal—Round Table Discussions Pages: 325 - 328
Processing for production of edible soya flour E. D. MilliganJ. H. AmlieB. Meyer Soya Protein—Products Pages: 331 - 333
Process and product characteristics for soya concentrates and isolates J. A. Ohren Soya Protein—Products Pages: 333 - 335
Processing and product characteristics for textured soy flours, concentrates and isolates M. F. Campbell Soya Protein—Products Pages: 336 - 338
Economics of soya protein products and outlook A. J. Langsdorf Soya Protein—Products Pages: 338 - 340
Soya products in meat, poultry and seafood D. H. WaggleC. D. DeckerC. W. Kolar Soya Protein—Products Pages: 341 - 343
Soya protein products in cereal grain foods D. K. DuboisW. J. Hoover Soya Protein—Products Pages: 343 - 346
Soy proteins for foods centering around soy sauce and tofu D. Fukushima Soya Protein—Products Pages: 346 - 354
Soya protein products for institutional feeding systems L. PereiraS. D. S. de Campos Soya Protein—Products Pages: 355 - 362
Direct consumption of the soybean J. L. CamachoH. Bourges R.N. Banafunzi Soya Protein—Products Pages: 362 - 366
Soybean products for feeding infants, children and adults under nutritional stress J. E. Dutra de OliveiraJ. E. dos Santos Soya Protein—Products Pages: 366 - 370
Composition and nutritive value of green soybeans of the BM2 variety H. BourgesJ. L. CamachoN. Banafunzi Soya Protein-Products-Round Table Discussions Pages: 371 - 372
Introduction of soybeans in the diet of the people from guerrero R. N. Gutierrez Soya Protein-Products-Round Table Discussions Pages: 373 - 374
Utilization of soya protein in highly nutritious low-cost products in Mexico J. MoralesH. BourgesJ. L. Camacho Soya Protein-Products-Round Table Discussions Pages: 374 - 376
Soy protein ingredients prepared by new processes—Aqueous processing and industrial membrane isolation J. T. LawhonK. C. RheeE. W. Lusas Soya Protein-Products-Round Table Discussions Pages: 377 - 384
CIATECH: A summary of its work using soya to produce nutritional food at low cost A. C. Griensen Soya Protein-Products-Round Table Discussions Pages: 385 - 387
Nutritional role of soya protein for humans B. TorúnF. E. ViteriV. R. Young Soya Protein—Nutrition Pages: 400 - 406
Factors affecting the nutritional quality of soya products I. E. Liener Soya Protein—Nutrition Pages: 406 - 415
Nutritional qualities of soya protein as affected by processing F. R. Del Valle Soya Protein—Nutrition Pages: 419 - 429
Considerations in development of regulations for new protein sources J. E. Vanderveen Soya Protein—Nutrition Pages: 429 - 431
Regulatory approach of industrialized countries to accommodate use of soy protein R. L. Cooper Soya Protein—Nutrition Pages: 431 - 433
Restrictions on using soya proteins in foods in Latin America and the world T. S. de Buckle Soya Protein—Nutrition Pages: 433 - 438
Status on development of codex alimentarius standards for vegetable proteins N. W. Tape Soya Protein—Nutrition Pages: 439 - 440
Utilization and quality standards of vegetable proteins for foods in Japan H. Kanda Soya Protein—Nutrition Pages: 441 - 443
What’s holding up the introduction of soya into the human diet in Latin America? G. K. Harrison Soya Protein—Nutrition Pages: 443 - 446
Difficulties arising from legal definitions of nutrition—Uncertainty and risk M. J. MyersD. Rosenfield Soya Protein—Nutrition—Roundtable Discussions Pages: 447 - 448
Consideration of regulations of baby foods containing soybeans in Venezuela J. F. Chavez Soya Protein—Nutrition—Roundtable Discussions Pages: 448 - 451
Uses of soy protein in mixed protein systems to meet nutritional needs D. T. HopkinsF. H. Steinke Soya Protein—Nutrition—Roundtable Discussions Pages: 452 - 455
Requirements for foods containing soy protein in the food for peace program G. N. Bookwalter Soya Protein—Nutrition—Roundtable Discussions Pages: 455 - 460
Soybeans and soy products in the feeding of children B. Torún Soya Protein—Nutrition—Roundtable Discussions Pages: 460 - 464
Soy protein in feeding the elderly D. A. Cook Soya Protein—Nutrition—Roundtable Discussions Pages: 464 - 467
Progress and future needs for research in soya protein utilization and nutrition W. J. Wolf Soya Protein—Nutrition—Roundtable Discussions Pages: 467 - 473
Labeling and compliance assurance of soya protein foods D. D. Hagg Soya Protein—Nutrition—Roundtable Discussions Pages: 473 - 474
Effectiveness of methods for evaluating the nutritional quality of soybean protein C. E. BodwellN. L. Marable Soya Protein—Nutrition—Roundtable Discussions Pages: 475 - 483
Determination of soya protein in processed foods A. C. Eldridge Soya Protein—Nutrition—Roundtable Discussions Pages: 483 - 485
Quality assurance and control of food products containing soya protein ingredients E. W. Lusas Soya Protein—Nutrition—Roundtable Discussions Pages: 485 - 488
Effects of soya protein on mineral Availability J. W. Erdman Jr. Soya Protein—Nutrition—Roundtable Discussions Pages: 489 - 493
Significance of soya trypsin inhibitors in nutrition J. J. Rackis Soya Protein—Nutrition—Roundtable Discussions Pages: 495 - 501
