Improvement in cooking quality of soybean (glycine max) by...

Nutrition & Food Science 2004 / 02 Vol. 34; Iss. 1

Improvement in cooking quality of soybean (glycine max) by presoaking treatment with enzyme (lipase) solution

Khetarpaul, Neelam, Garg, Renu, Goyal, Rajni
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Volume:
34
Language:
english
Journal:
Nutrition & Food Science
DOI:
10.1108/00346650410516153
Date:
February, 2004
File:
PDF, 160 KB
english, 2004
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