EFFECTS OF MOISTURE-CONTENT AND AMINO-ACID SUPPLEMENTATION ON THE PROTEIN NUTRITIVE-VALUE OF MICROWAVE-PROCESSED WHOLE SOYBEANS

被引：0

作者：

HILL, PR ^{[1
]}

HARSHBARGER, KE ^{[1
]}

机构：

[1] UNIV ILLINOIS,URBANA,IL 61801

来源：

FEDERATION PROCEEDINGS | 1979年 / 38卷 / 03期

关键词：

D O I：

暂无

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：283 / 283

页数：1

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