Losses in available lysine during thermal processing of soy protein model systems.

J E Jokinen, G A Reineccius, D R Thompson

Research output: Contribution to journalArticle

32 Scopus citations
Original languageEnglish
Pages (from-to)1816
JournalJ. Food Sci.
Volume41
StatePublished - 1976

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Jokinen, J. E., Reineccius, G. A., & Thompson, D. R. (1976). Losses in available lysine during thermal processing of soy protein model systems. J. Food Sci., 41, 1816.