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Chemical‐nutritional physiological evaluation of a few products manufactured with the use of soy protein
Author(s) -
Kárpáti György
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542122
Subject(s) - soy protein , food science , chemistry , microbiology and biotechnology , biology
A number of Hungarian foods containing soy products is described. Institute studies on new protein sources also are discussed.