เคมี
เอกสารมาตรฐาน
สหรัฐอเมริกา
AOCS
Ba 10-65
SURPLUS Protein Dispersibility Index (PDI)
2009
4
665.0288 AOCS 6th ed. Ref.
This method determines the dispersible protein in soybean products under the conditions of the test. In contrast to the alternate slow-stir method for Nitrogen Solubility Index (NSI), AOCS Official Method Ba 11-65, the faster stirring technique used in this method will give generally higher results. Applicable to ground soybeans, whole or ground full-fat or extracted flakes, full-fat and defatted soy flours and grits, and soybean meal.