Effect of Processing Conditions on Nutritive Value of Isolated Soybean Proteins
- 1 March 1968
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 16 (2), 196-198
- https://doi.org/10.1021/jf60156a044
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- A Comparison of the Nutritional Value of Protein from Several Soybean FractionsJournal of Nutrition, 1963