EFFECT OF VARIETY AND COOKING METHOD ON COOKING TIMES,...

EFFECT OF VARIETY AND COOKING METHOD ON COOKING TIMES, THIAMINE CONTENT AND PALATABILITY OF SOYBEANS

AIKO K. PERRY, CHRISTINE R. PETERS, FRANCES O. VAN DUYNE
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Volume:
41
Year:
1976
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1976.tb01164.x
File:
PDF, 519 KB
english, 1976
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