EFFECT OF PROCESSING CONDITIONS ON NUTRITIVE VALUE OF ISOLATED SOYBEAN PROTEINS

被引：9

作者：

COGAN, U

YARON, A

BERK, Z

ZIMMERMA.G

机构：

来源：

关键词：

D O I：

10.1021/jf60156a044

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：196 / &

共 19 条

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[4]

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[5]

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[8]

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[9]

HUGE WE, 1961, SEP P C SOYB PROD PR

[10]

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