Chemical and Nutritional Characteristics of United States Soybeans and Soybean Meals

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 26, 2003, Pages 7684-7691

  Grieshop, Christine M ^a   Kadzere, Charles T ^a   Clapper, Gina M ^a   Flickinger, Elizabeth A ^a   Bauer, Laura L ^a   Frazier, Rodney L ^b   Fahey Jr , George C ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b Frazier Barnes and Associates LLC   (United States)

Author keywords

Nutrition; Soybean; Soybean meal processing

Indexed keywords

CARBOHYDRATE; LIPID; LYSINE; ORGANIC MATTER; VEGETABLE PROTEIN;

ARTICLE; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); DIETARY FIBER; FOOD PROCESSING; LIPID HYDROLYSIS; NONHUMAN; NUTRITIONAL VALUE; SOYBEAN; UNITED STATES;

AMINO ACIDS; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; NUTRITIVE VALUE; SOY FOODS; SOYBEAN PROTEINS; SOYBEANS; UNITED STATES;

GLYCINE MAX;

EID: 0347480136     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034690c     Document Type: Article

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