Microwave roasting and phospholipids in soybeans ( Glycine max. L.) at different moisture contents

Author: Yoshida Hiromi   Takagi Sachiko   Kajimoto Goro   Yamaguchi Maki  

Publisher: Springer Publishing Company

ISSN: 0003-021X

Source: Journal of the American Oil Chemists' Society, Vol.74, Iss.2, 1997-02, pp. : 117-124

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