Chemical and biological evaluation of protein quality of locally produced and processed full-fat soya bean flour from three tanzanian villages
- 1 March 1973
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 24 (3), 333-341
- https://doi.org/10.1002/jsfa.2740240310
Abstract
No abstract availableKeywords
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