WHOLE SOYBEANS AS A MEANS OF INCREASING PROTEIN AND CALORIES IN MAIZE-BASED DIETS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02952.x/fullpdf
Reference15 articles.
1. Corn Flours, The Nutritional Evaluation of Processed Whole Corn Flours
2. All-Vegetable Protein Mixtures for Human Feeding. The Development of INCAP Vegetable Mixture 14 Based on Soybean Flour
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