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
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中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
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页码：283 / 283
页数：1
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