The nutritive quality and the trypsin inhibitor content of soybean flour heated at various temperatures (Q79560386)
Jump to navigation
Jump to search
scientific article published on 01 March 1948
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The nutritive quality and the trypsin inhibitor content of soybean flour heated at various temperatures |
scientific article published on 01 March 1948 |
Statements
The nutritive quality and the trypsin inhibitor content of soybean flour heated at various temperatures (English)
R J WESTFALL
1 March 1948