Effects of Heat and Natural Fermentation on Amino Acids,...

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. FIELDS
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Volume:
49
Year:
1984
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1984.tb12468.x
File:
PDF, 443 KB
english, 1984
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