Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and Cornmeal
- 1 March 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (2) , 563-565
- https://doi.org/10.1111/j.1365-2621.1984.tb12468.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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