A Modified Procedure for Low Temperaturc Infrared Radiation of Soybeans. Part I: Improvement of Nutritive Quality of Full-Fat Flour

M. Kouzeh-Kanani, D.J. van Zuilichem, J.P. Roozen, W. Pilnik

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Journal	Food Science and Technology = Lebensmittel-Wissenschaft und Technologie
Volume	14
Publication status	Published - 1981

Cite this

@article{30d5ce3acf944a9dbdceebe6c0208921,

title = "A Modified Procedure for Low Temperaturc Infrared Radiation of Soybeans. Part I: Improvement of Nutritive Quality of Full-Fat Flour",

author = "M. Kouzeh-Kanani and {van Zuilichem}, D.J. and J.P. Roozen and W. Pilnik",

year = "1981",

language = "English",

volume = "14",

journal = "Food Science and Technology = Lebensmittel-Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Elsevier",

}

TY - JOUR

T1 - A Modified Procedure for Low Temperaturc Infrared Radiation of Soybeans. Part I: Improvement of Nutritive Quality of Full-Fat Flour

AU - Kouzeh-Kanani, M.

AU - van Zuilichem, D.J.

AU - Roozen, J.P.

AU - Pilnik, W.

PY - 1981

Y1 - 1981

M3 - Article

SN - 0023-6438

VL - 14

JO - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

JF - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

ER -