Fysische en fysiologische eigenschappen van tauge

G. van Beek

    Research output: Book/ReportReportProfessional

    Original languageDutch
    Place of PublicationWageningen
    PublisherSprenger Instituut
    Number of pages5
    Publication statusPublished - 1985

    Publication series

    NameRapport / Sprenger Instituut
    No.no. 2293

    Keywords

    • food
    • food composition
    • foods
    • Glycine max
    • nutritive value
    • properties
    • quality
    • soyabeans

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