✦ LIBER ✦

EFFECT OF SPROUTING and COOKING OF SOYBEANS ON PALATABILITY, LYSINE, TRYPTOPHANE, THIAMINE, and ASCORBIC ACID

✍ Scribed by CHUAN HUAN WU; FAITH FENTON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF VARIETY AND COOKING METHOD ON

✍ AIKO K. PERRY; CHRISTINE R. PETERS; FRANCES O. VAN DUYNE 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 519 KB

EFFECTS OF FOUR COOKING PRESSURES ON LOC

✍ ISABELLE TREFETHEN; KATHRYN CAUSEY; FAITH FENTON 📂 Article 📅 1951 🏛 Institute of Food Technologists 🌐 English ⚖ 333 KB

EFFECTS OF FOUR COOKING PRESSURES ON COM

✍ ISABELLE TREFETHEN; FAITH FENTON 📂 Article 📅 1951 🏛 Institute of Food Technologists 🌐 English ⚖ 360 KB

Effects of germination conditions on asc

✍ Mao-Jun Xu; Ju-Fang Dong; Mu-Yuan Zhu 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 92 KB

Total folate activity in Brussels sprout

✍ J. D. MALIN 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 571 KB

INFLUENCE OF COOKING METHOD ON ASCORBIC

✍ MARTHA POTGIETER; MARY L. GREENWOOD 📂 Article 📅 1950 🏛 Institute of Food Technologists 🌐 English ⚖ 475 KB