STUDIES ON AMINO ACID CONTENTS OF PROCESSED SOYBEAN .11. EVALUATION OF NUTRITIONAL LOSSES OF OVERHEATED DEFATTED SOYBEAN FLOUR

被引：3

作者：

TAIRA, H

KOYANAGI, T

TAKANOHASHI, T

OIKAWA, K

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1969年 / 33卷 / 10期

关键词：

D O I：

10.1080/00021369.1969.10859486

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1387 / +

页数：1

共 29 条

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