HYDRATION OF WHOLE SOYBEANS AFFECTS SOLIDS LOSSES AND COOKING QUALITY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb06474.x/fullpdf
Reference21 articles.
1. Determination of oligosaccharides in soybeans by high pressure liquid chromatography using an internal standard
2. Changes in Stachyose, Raffinose, Sucrose, and Monosaccharides During Germination of Soybeans 1
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