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EFFECT OF SPROUTING and COOKING OF SOYBEANS ON PALATABILITY, LYSINE, TRYPTOPHANE, THIAMINE, and ASCORBIC ACID
Author(s) -
WU CHUAN HUAN,
FENTON FAITH
Publication year - 1953
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1953.tb17761.x
Subject(s) - ascorbic acid , palatability , faith , food science , library science , political science , chemistry , theology , philosophy , computer science