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Article

Acceptability of green soybeans as a vegetable entity.

Plant foods for human nutrition (Dordrecht, Netherlands) - 1 Jan 2000

Young G, Mebrahtu T, Johnson J

Abstract excerpt

A profile of the sensory characteristics of green soybean and consumer intent of purchasing the product were determined. Thirty-one green soybean genotypes from maturity groups III to VI harvested between R6 and R7 were frozen, boiled, shelled, and evaluated for color, texture, sweetness, nuttiness, beaniness, oiliness, aftertaste and overall eating quality by three sensory panels. Results showed highly...

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PMID: 11086875
DOI: 10.1023/a:1008164925103

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 5 Sept 2026. Manifest publication-graph-cohort-2026-09-05.1.

Source receipt: pubmed, retrieved 5 Sept 2026.

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