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Soybean protein: uses, problems, and potential

Author:
Rackis, J.J.
Source:
Journal of the American Oil Chemists' Society 1977 v.54 no.4 pp. 290A, 292A, 294A
ISSN:
0003-021X
Subject:
Glycine max, soybeans, soy protein, food processing, flavor, enzyme activity
Agid:
28302
Handle:
10113/28302