THE NUTRITIVE QUALITY AND THE TRYPSIN INHIBITOR CONTENT OF SOYBEAN FLOUR HEATED AT VARIOUS TEMPERATURES

被引:60
作者
WESTFALL, RJ
HAUGE, SM
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D O I
10.1093/jn/35.3.379
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
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页码:379 / 389
页数:11
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