Effect of superfine grinding on physicochemical and...

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Food Science & Nutrition 2020 / 01

Effect of superfine grinding on physicochemical and antioxidant properties of soybean residue powder

Li, Guanghui, Guo, Weiyun, Gao, Xueli, Wang, Yonghui, Sun, Sisheng
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Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1409
Date:
January, 2020
File:
PDF, 477 KB
english, 2020
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