Enzymic modification of the extractability of protein from soybeans, Glycine max
- 1 January 1967
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 15 (1), 83-87
- https://doi.org/10.1021/jf60149a006
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- A Comparison of the Nutritional Value of Protein from Several Soybean FractionsJournal of Nutrition, 1963