Technological parameters and chemical composition of soya beans

Abstract This article covers technological characteristics of localized soybeans, data on obtaining cereals and other types of products from them. Data based on analyzes obtained for soybean grain varieties are also provided. Physical-chemical properties of soybean varieties, proteins, fats and carbohydrates in the obtained products are widely analyzed. The macro-, micronutrients, and biologically active substances in soybeans are analyzed, and it is determined that they cause biological and physical-chemical changes in human health, and their deficiency leads to various immune-related diseases.

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