CORN MEAL/SOY FLOUR BLENDS: CHARACTERISTICS AND FOOD APPLICATIONS
- 1 November 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (7), 1026-1031
- https://doi.org/10.1111/j.1365-2621.1971.tb03338.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- FULL‐FAT SOY FLOUR EXTRUSION COOKED: PROPERTIES AND FOOD USESJournal of Food Science, 1971
- Statistical MethodsSoil Science, 1968
- All‐Vegetable Protein Mixtures for Human Feeding. The Development of INCAP Vegetable Mixture 14 Based on Soybean FlourJournal of Food Science, 1966
- Multiple Range and Multiple F TestsBiometrics, 1955