REYNOLDS, M S <br/><br/>
Effect of adding soy flour upon the protein value of baked products.  [electronic resource] 

 -  Journal of the American Dietetic Association  Aug 1950 
 - 584-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0002-8223 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dietetics<br/>Flour<br/>Humans<br/>Nutritional Sciences<br/>Nutritional Status<br/>Proteins<br/>Glycine max