Difference between revisions of "Soya flour"
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soya bean meal; soybean meal; soja bean flour | soya bean meal; soybean meal; soja bean flour | ||
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* G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 | * G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 | ||
Revision as of 17:44, 1 May 2016
Description
The ground powder the beans of the soya plants, Soja hispida, Soja japonica, or Phaseolus hispida. Originally native to Asia, the soya bean is now cultivated throughout the world. Soya flour contains about 45% protein. The ground meal has been hardened with formaldehyde, then used as a substitute for wood flour in composition products and plastics. It is currently used in the manufacture of fertilizers, adhesives, and meat substitutes.
Synonyms and Related Terms
soya bean meal; soybean meal; soja bean flour
Sources Checked for Data in Record
- G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971
- Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993
- The Dictionary of Paper, American Paper Institute, New York, Fourth Edition, 1980