Distribution and biochemical composition of large and small seeds of soybean (Glycine max L.)
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference25 articles.
1. Implications of antinutritional components in soybean foods
2. Fatty Acid Composition within Each Structural Part and Section of a Soybean Seed
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5. Effects of Designed Sulfhydryl Groups and Disulfide Bonds into Soybean Proglycinin on Its Structural Stability and Heat-Induced Gelation
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