Thiamine in, and Palatability of Soybeans
- 1 October 1960
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 37 (4) , 357-362
- https://doi.org/10.1016/s0002-8223(21)22906-4
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Effect of Canning on the Ascorbic Acid and Thiamine in Vegetables1Journal of the American Dietetic Association, 1948
- Ascorbic Acid and Thiamine in Fresh and Frozen Lima Beans and Soybeans1Journal of the American Dietetic Association, 1948
- Effect of Freezing Preservation and Cooking on Vitamin Content of Green Soybeans and Soybean Sprouts1Journal of the American Dietetic Association, 1945
- The Riboflavin, Niacin and Thiamine Content of Dried Leguminous SeedsJournal of Nutrition, 1945
- Vitamins in Edible SoybeansScience, 1943