PRODUCTION, NUTRITIONAL VALUE AND BAKING QUALITY OF SOY‐EGG FLOURS
- 1 July 1977
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4) , 964-968
- https://doi.org/10.1111/j.1365-2621.1977.tb12646.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Heat inactivation of trypsin inhibitor, lipoxygenase and urease in soybeans: Effect of acid and base additivesJournal of Oil & Fat Industries, 1973
- Effects of Various Soybean Products on Flatulence in the Adult Man.Experimental Biology and Medicine, 1966