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Ingredient
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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Sensory studies of paste showed that 15‐min heat treatment significantly ( P < 0.01) improved color and consistency, while paste was free from typical beany flavor.”
soybeans → improved → color and consistency
“Fish oil and extruded soybeans fed in combination increase conjugated linoleic acids in milk of dairy cows more than when fed separately.”
fish oil and extruded soybeans → increase → conjugated linoleic acids in milk
“A more healthful milk fatty acid composition can be achieved by altering the cow's diet, for example, by feeding supplemental fish oil (FO) or roasted soybeans (RSB)”
milk fatty acid composition → improved by → feeding supplemental fish oil or roasted soybeans
“We examined whether feeding supplemental FO or RSB to cows that had a more unsaturated milk fatty acid composition acted additively to produce butter with improved fatty acid composition and texture.”
butter → produced with → milk from cows fed supplemental fish oil or roasted soybeans
“Tofu made from imported U.S. soybeans and local Ta‐Lien soybeans showed a similar yield.”
Tofu → showed similar yield → imported U.S. soybeans and local Ta‐Lien soybeans