Literature DB >> 4795499

Adequacy of spun-soy protein containing egg albumin for human nutrition.

R E Turk, P E Cornwell, M D Brooks, C E Butterworth.   

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Year:  1973        PMID: 4795499

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN: 0002-8223


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  2 in total

1.  Nutritional contribution of soy protein to food systems.

Authors:  R Bressani
Journal:  J Am Oil Chem Soc       Date:  1975-04       Impact factor: 1.849

Review 2.  Nutritional aspects of soy protein products.

Authors:  I E Leiner
Journal:  J Am Oil Chem Soc       Date:  1977-06       Impact factor: 1.849

  2 in total

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