Microwave Roasting Effects on Acyl Lipids in Soybeans (Glycine max. L.) at Different Moisture Contents

✍ Scribed by HIROMI YOSHlDA; AKI MIENO; SACHIKO TAKAGI; MAKI YAMAGUCHI; GORO KAJIMOTO

• Book ID: 108820711
• Publisher: Institute of Food Technologists
• Year: 1995
• Tongue: English
• Weight: 643 KB
• Volume: 60
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1995.tb06233.x