## Abstract In 10βcm layers, batches (3 kg) of whole soya bean (Glycine max L var Evans) seeds at 14.3% moisture levels were dielectrically heated (frequency 27.12 MHz) to 115, 120 and 125Β°C. Net Protein Utilisation and Net Protein Ratio of soya bean proteins were improved by the treatments as obse
β¦ LIBER β¦
Nutritional value of soya protein and milk coprecipitates in sausage products
β Scribed by Geoffrey R. Skurray; Christopher Osborne
- Publisher
- John Wiley and Sons
- Year
- 1976
- Tongue
- English
- Weight
- 315 KB
- Volume
- 27
- Category
- Article
- ISSN
- 0022-5142
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