EFFECT OF VARIETY AND COOKING METHOD ON COOKING TIMES, THIAMINE CONTENT AND PALATABILITY OF SOYBEANS
- 1 November 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (6) , 1330-1334
- https://doi.org/10.1111/j.1365-2621.1976.tb01164.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Thiamine in, and Palatability of SoybeansJournal of the American Dietetic Association, 1960
- Effect of Cooking Upon the Thiamin Content of FoodsJournal of Nutrition, 1940
- A study of soybean varieties with reference to their use as food / by Sybil Woodruff and Helen Klaas.Published by Smithsonian Institution ,1938