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Microwave roasting and phospholipids in soybeans (Glycine max.L.) at different moisture contents

✍ Scribed by Hiromi Yoshida; Sachiko Takagi; Goro Kajimoto; Maki Yamaguchi

Book ID: 107495083
Publisher: Springer-Verlag
Year: 1997
Tongue: English
Weight: 682 KB
Volume: 74
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-997-0155-4

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