Changes in the composition of soybeans on sprouting
- 1 July 1958
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 35 (7) , 364-366
- https://doi.org/10.1007/bf02640555
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Toxic protein from trichloroethylene‐extracted soybean oil mealJournal of Oil & Fat Industries, 1957
- EFFECT OF SPROUTING and COOKING OF SOYBEANS ON PALATABILITY, LYSINE, TRYPTOPHANE, THIAMINE, and ASCORBIC ACIDJournal of Food Science, 1953
- AMINO ACIDS IN LUPINE AND SOYBEAN SEEDS AND SPROUTS1948
- The Vitamin Content of Soybeans and Soybean Sprouts as a Function of Germination TimePlant Physiology, 1947
- VITAMIN CONTENT OF SOME MATURE AND GERMINATED LEGUME SEEDSPlant Physiology, 1945
- The Production of Vitamins in Germinated Peas, Soybeans, and Other BeansJournal of Nutrition, 1944
- The Effect of Germination, the Stage of Maturity, and the Variety Upon the Nutritive Value of Soybean ProteinJournal of Nutrition, 1944
- Nutritional Opportunities with Amino Acids1Journal of the American Dietetic Association, 1944