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1950•Journal of the American Dietetic AssociationRequires access

Effect of Adding Soy Flour upon the Protein Value of Baked Products

May S. Reynolds, Christine Hall

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Key concepts: Food science, Soy flour, Value (mathematics), Soy protein, Chemistry, Mathematics, Statistics

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Effect of Adding Soy Flour upon the Protein Value of Baked Products — Research Paper | ScholarLens