Production and nutritional evaluation of extrusion‐cooked full‐fat soybean flour
- 1 September 1964
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 41 (9) , 607-614
- https://doi.org/10.1007/bf02664977
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Studies of Soybean Trypsin Inhibitor. I. Physicochemical Properties*Biochemistry, 1962
- Determination of free lysine ϵ-amino groups in cottonseed meals and preliminary studies on relation to protein qualityArchives of Biochemistry and Biophysics, 1959
- Evaluation of Protein Quality in Cottonseed Meals by Chick Growth and by a Chemical Index MethodJournal of Nutrition, 1953
- Peptization of Soybean Proteins Extraction of Nitrogenous Constituents from Oil-Bases with and Without Added SlatsIndustrial & Engineering Chemistry, 1938