Open AccessDevelopment of Pumpkin Pudding-like Food Using Soybeans [Glycine max (L.) Merr.]
Author(s) -
Takeshi Nagai,
Norihisa Kai,
Yasuhiro Tanoue,
Nobutaka Suzuki
Publication year - 2018
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2018/45522
Subject(s) - glycine , food science , horticulture , biology , chemistry , amino acid , biochemistry
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