NUTRITIONAL AND SENSORY EVALUATION OF MIXTURES OF SOYBEAN (Glycine max L.) AND COMMON BEAN (Phaseolus vulgaris L.), FOR DIRECT USE AS HUMAN FOOD
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1) , 208-210
- https://doi.org/10.1111/j.1365-2621.1978.tb09772.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Nutritional contribution of soy protein to food systemsJournal of Oil & Fat Industries, 1975
- Defatted Soybean Cotyledons as a High Protein Stable, Dry FoodCanadian Institute of Food Science and Technology Journal, 1972
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958