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Chemical and biological evaluation of protein quality of locally produced and processed full-fat soya bean flour from three Tanzanian villages.

Abstract

Source DB: PubMed Journal: J Sci Food Agric ISSN： 0022-5142 Impact factor: 3.638

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2 in total

Authors: A E Harmuth-Hoene; K Seiler; W Seibel
Journal: Z Ernahrungswiss Date: 1985-06

Authors: Yiming V Wang; Alex H L Wan; Åshild Krogdahl; Mark Johnson; Thomas Larsen
Journal: PeerJ Date: 2019-09-18 Impact factor: 2.984

2 in total