The Nutritive Quality and the Trypsin Inhibitor Content of Soybean Flour Heated at Various Temperatures-Reference-Cited by-同舟云学术

The Nutritive Quality and the Trypsin Inhibitor Content of Soybean Flour Heated at Various Temperatures

Published:1948-03-01 Issue:3 Volume:35 Page:379-389
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Westfall R. J.¹,Hauge S. M.¹

Affiliation:

1. Department of Biochemistry, Medical Research Division, Sharp and Dohme, Inc., Glenolden, Pennsylvania, and Department of Agricultural Chemistry, Purdue University, Lafayette, Indiana

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/35/3/379/24108795/jn0350030379.pdf

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