Comparative nutritive value, amino acid content, chemical composition, and digestibility in vitro of vegetable- and grain-type soybeans
- 1 March 1978
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 26 (2) , 312-316
- https://doi.org/10.1021/jf60216a039
Abstract
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