Influence of flour type on physico-chemical characteristics during deep frying.
Habeebrakuman R, Kaki SS, Bethala Lakshmi Anu PD, Maloo S, Vellanki B, Mallampalli Sri Lakshmi K.
J Food Sci Technol. 2019 Jul;56(7):3471-3480. doi: 10.1007/s13197-019-03835-1.

A High-Performance and Low-Cost Soy Flour Adhesive with a Hydroxymethyl Melamine Prepolymer.
Zhang M, Zhang Y, Chen M, Gao Q, Li J.
Polymers (Basel). 2018 Aug 13;10(8). pii: E909. doi: 10.3390/polym10080909.

Response Surface Methodology for Optimization of Genistein Content in Soy Flour and its Effect on the Antioxidant Activity.
Abdella A, El Baz AF, Mahrous EE, Abd El Maksoud AA, Ibrahim IA, Abdel-Monem AR, Yang ST.
Iran J Pharm Res. 2018 Summer;17(3):1026-1035.

Stabilization of milk proteins in acidic conditions by pectic polysaccharides extracted from soy flour.
Cai Y, Cai B, Ikeda S.
J Dairy Sci. 2017 Oct;100(10):7793-7801. doi: 10.3168/jds.2016-12190.

Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf.
Farzana T, Mohajan S, Saha T, Hossain MN, Haque MZ.
Food Sci Nutr. 2017 May 3;5(4):911-920. doi: 10.1002/fsn3.476.

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
Rodríguez-Vidal A, Martínez-Flores HE, González Jasso E, Velázquez de la Cruz G, Ramírez-Jiménez AK, Morales-Sánchez E.
J Texture Stud. 2017 Jun;48(3):249-257. doi: 10.1111/jtxs.12234.

Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread.
Taghdir M, Mazloomi SM, Honar N, Sepandi M, Ashourpour M, Salehi M.
Food Sci Nutr. 2016 Aug 1;5(3):439-445. doi: 10.1002/fsn3.411

Quality characteristics of gluten free bread from barnyard millet-soy flour blends.
Chakraborty SK, Gupta S, Kotwaliwale N.
J Food Sci Technol. 2016 Dec;53(12):4308-4315. doi: 10.1007/s13197-016-2429-z.

Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas.
Wu M, Arntfield S.
J Food Sci. 2016 Oct;81(10):S2552-S2558. doi: 10.1111/1750-3841.13433.

Defatted Soy Flour Supplementation of Wheat Bread ameliorates Blood Chemistry and Oxidative Stress in Wistar rats.
Ebuehi OA, Okafor HK.
Nig Q J Hosp Med. 2015 Jul-Sep;25(3):156-63.

Effects of Soy Flour Fortified Bread Consumption on Cardiovascular Risk Factors According to APOE Genotypes in Overweight and Obese Adult Women: A Cross-over Randomized Controlled Clinical Trial.
Sharifi-Zahabi E, Entezari MH, Maracy MR.
Clin Nutr Res. 2015 Oct;4(4):225-34. doi: 10.7762/cnr.2015.4.4.225