Original language | English |
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Pages (from-to) | 393-398 |
Journal | Journal of the Science of Food and Agriculture |
Volume | 77 |
DOIs | |
Publication status | Published - 1998 |
Effect of temperature and time during steam treatment on the protein quality of full-fat soybeans from different origins.
G.X. Qin, M.W.A. Verstegen, A.F.B. van der Poel
Research output: Contribution to journal › Article › Academic › peer-review
29
Citations
(Scopus)