Extruded soy products from whole and dehulled soybeans cooked at various temperatures for bread and cookie fortifications - Concepedia

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Extruded soy products from whole and dehulled soybeans cooked at various temperatures for bread and cookie fortifications

13

Citations

0

References

1975

Year

C. C. Tsen, Edward P. Farrell, William J. Hoover, P. Crowley

Cereal Foods World

Dehulled SoybeansCookie FortificationsAlternative Protein SourceFood EngineeringFood ProcessingFood StructureFood TechnologyFood SafetySoy ProductsHealth Sciences

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