EFFECT OF VARIETY AND COOKING METHOD ON COOKING TIMES, THIAMINE CONTENT AND PALATABILITY OF SOYBEANS
AIKO K. PERRY, CHRISTINE R. PETERS, FRANCES O. VAN DUYNEVolume:
41
Year:
1976
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1976.tb01164.x
File:
PDF, 519 KB
english, 1976