CHEMICAL AND BIOLOGICAL EVALUATION OF PROTEIN QUALITY OF LOCALLY PRODUCED AND PROCESSED FULL-FAT SOYA BEAN FLOUR FROM 3 TANZANIAN VILLAGES

被引：11

作者：

HOLM, H ^{[1
]}

FOSSUM, K ^{[1
]}

EIDE, WB ^{[1
]}

机构：

[1] UNIV OSLO,NUTR INST,OSLO 3,NORWAY

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1973年 / 24卷 / 03期

关键词：

D O I：

10.1002/jsfa.2740240310

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：333 / 341

页数：9

共 28 条

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