A modified procedure for low temperature 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 journalArticleAcademicpeer-review

    Original languageEnglish
    Pages (from-to)242-244
    JournalFood Science and Technology = Lebensmittel-Wissenschaft und Technologie
    Volume14
    Publication statusPublished - 1981

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