Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and Cornmeal
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb12468.x/fullpdf
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1. FURTHER STUDIES ON THE ENRICHMENT OF LIME-TREATED CORN WITH WHOLE SOYBEANS
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3. A microbiological method for assessing the nutritional value of proteins
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