FLOUR FROM GERMINATED SOYBEANS IN HIGH-PROTEIN BREAD
- 1 May 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (3), 824-827
- https://doi.org/10.1111/j.1365-2621.1977.tb12613.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Amino acid composition of oat groatsJournal of Agricultural and Food Chemistry, 1971
- Improved dye method for estimating proteinJournal of Oil & Fat Industries, 1971
- Protein‐enriched breadC R C Critical Reviews in Food Technology, 1970
- Effect of Heating, Under Various Conditions, and of Sprouting on the Nutritive Value of Soybean Oil Meals and SoybeansPoultry Science, 1945
- The Effect of Germination, the Stage of Maturity, and the Variety Upon the Nutritive Value of Soybean ProteinJournal of Nutrition, 1944
- THE USE OF SOY BEAN AS FOODPublished by Elsevier ,1917