FULL‐FAT SOY FLOUR EXTRUSION COOKED: PROPERTIES AND FOOD USES
- 1 January 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (1) , 5-9
- https://doi.org/10.1111/j.1365-2621.1971.tb02019.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Extraction of Carotene from Plant Material: A Rapid Quantitative MethodIndustrial & Engineering Chemistry Analytical Edition, 1941