Literature DB >> 575370

Use of soy proteins in baked foods.

W Hoover.   

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Year:  1979        PMID： 575370     DOI： 10.1007/bf02671480

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  1 in total

1.  Physiochemical characteristics of flours of faba bean as influenced by processing methods.

Authors:  J C Anderson; A O Idowu; U Singh; B Singh
Journal:  Plant Foods Hum Nutr       Date:  1994-06       Impact factor: 3.921
  1 in total

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