Changes in molecular structure of protein and carbohydrate in soybean products with different processing methods and their effects on nutrient degradation characteristics of the products
Czech Journal of Animal Science, 2020-01, Vol.65 (7), p.233-246 [Peer Reviewed Journal]2020. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1819 ;EISSN: 1805-9309 ;DOI: 10.17221/8/2020-CJAS
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