Defatted Soybean Cotyledons as a High Protein Stable, Dry Food

• 1 April 1972
• journal article
• Published by Elsevier in Canadian Institute of Food Science and Technology Journal
• Vol. 5  (2) , A39-A41
• https://doi.org/10.1016/s0315-5463(72)74086-9

Abstract

Keywords

• HIGH PROTEIN
• PROTEIN STABLE
• DRY FOOD
• DEFATTED SOYBEAN COTYLEDONS