Nutritional Value of Protein from a Soybean Milk Powder
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1967.tb00840.x/fullpdf
Reference8 articles.
1. Fat Absorption Studies in Malnourished Children
2. A Comparison of the Nutritional Value of Protein from Several Soybean Fractions
3. THE DETERMINATION OF SERUM TOTAL PROTEIN, ALBUMIN, AND GLOBULIN BY THE BIURET REACTION
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1. Processing Foods Free from Dairy Proteins;Allergen Management in the Food Industry;2010-08-04
2. The use of soybean milk in soft-cheese making:;International Journal of Food Science & Technology;2007-06-28
3. Sensory and Nutritional Properties of Cookies Based on Wheat-Rice-Soybean Flours Baked in a Microwave Oven;Journal of Food Science;1991-11
4. Imitation milks fromCicer arietinum (L.),Vigna unguiculata (L.) walpers andVigna radiata (L.) wilczek and other legumes;Journal of the Science of Food and Agriculture;1981-06
5. Nutritional aspects of soy protein products;Journal of the American Oil Chemists' Society;1977-06
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