Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components ; volume:4 ; number:1 ; day:15 ; month:2 ; year:2024 ; pages:1-16 ; date:12.2024
Discover food ; 4, Heft 1 (15.2.2024), 1-16, 12.2024
- Creator
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Kohli, Vinny
Singha, Siddhartha
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s44187-024-00076-w
- URN
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urn:nbn:de:101:1-2404230800298.103806019239
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 11:04 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Kohli, Vinny
- Singha, Siddhartha
- SpringerLink (Online service)
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