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Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and Cornmeal
PENKWAN TONGNUAL CHOMPREEDA, M. L. FIELDSVolume:
49
Year:
1984
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1984.tb12468.x
File:
PDF, 443 KB
english, 1984