CHARACTERISTICS AND USES OF GLANDLESS COTTONSEED FOOD PROTEIN INGREDIENTS.

被引：0

作者：

Lusas, E.W. ^{[1
]}

Jividen, G.M. ^{[1
]}

机构：

[1] Texas A&M Univ, College Station,, TX, USA, Texas A&M Univ, College Station, TX, USA

来源：

| 1600年 / 64期

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摘要：

(Edited Abstract)

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[21] PROTEIN-QUALITY OF PROCESSED WHOLE KERNEL GLANDLESS COTTONSEED
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