Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent
Crossref DOI link: https://doi.org/10.1007/s13197-017-2691-8
Published Online: 2017-05-29
Published Print: 2017-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kang, Sung-Won
Rahman, M. Shafiur
Kim, Ah-Na
Lee, Kyo-Yeon
Park, Chan-Yang
Kerr, William L.
Choi, Sung-Gil
Funding for this research was provided by:
Korea Small and Medium Business Administration (2016-0591)
License valid from 2017-05-29