Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods

Authors :: Sang-Cheon Kim
Mi Ran Yang
Jeong Yeon Im
In Hee Cho
Haeng Ran Kim
Young Min Choi
Se-Na Kim
Source :: Korean Journal of Food & Cookery Science. 32:567-574
Publication Year :: 2016
Publisher :: Korean Society of Food and Cookery Science, 2016.

Subjects :: 0106 biological sciences
0301 basic medicine
chemistry.chemical_classification
03 medical and health sciences
030109 nutrition & dietetics
Chemistry
Cooking methods
General Earth and Planetary Sciences
Food science
01 natural sciences
010606 plant biology & botany
General Environmental Science
Amino acid

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