NUTRITIONAL EVALUATION OF FULL‐FAT SOY FLOUR PRODUCED BY DRY HEAT ROASTING
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4) , 1350-1351
- https://doi.org/10.1111/j.1365-2621.1978.tb15313.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- NUTRITIONAL EVALUATION OF BLENDED FOODS MADE WITH A LOW‐COST EXTRUDER COOKERJournal of Food Science, 1978
- PROTEIN QUALITY EVALUATION OF AN INSTANT BEAN POWDER PRODUCED BY DRY HEAT PROCESSINGJournal of Food Science, 1977
- Full‐fat and defatted soy flours for human nutritionJournal of Oil & Fat Industries, 1971
- Production and nutritional evaluation of extrusion‐cooked full‐fat soybean flourJournal of Oil & Fat Industries, 1964
- COMPARATIVE STUDY OF HUMAN MILK AND A SOYA BEAN FORMULA IN PROMOTING GROWTH AND NITROGEN RETENTION BY INFANTSPediatrics, 1959
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955