Processing soybeans into foods: selected aspects of nutrition and flavor
J Am Oil Chem Soc
.
1975 Apr;52(4):249a-253a.
doi: 10.1007/BF02545077.
Authors
J J Rackis
,
J E McGhee
,
D H Honig
,
A N Booth
PMID:
1170229
DOI:
10.1007/BF02545077
No abstract available
MeSH terms
Food Supply*
Food-Processing Industry*
Glycine max*
Nutritional Physiological Phenomena*
Nutritional Requirements
Taste