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LikeSNU에서 의미기반으로 분석하여 연관된 자료를 추천해드립니다.
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Flour and breads and their fortification in health and disease prevention
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Soybean Improvement: Physiological, Molecular and Genetic Perspectives
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Functional foods : biochemical & processing aspects
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Soybeans : chemistry, production, processing, and utilization
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New protein foods in human health : nutrition, prevention, and therapy
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Soybean : genetics, molecular biology and biotechnology
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Soybean and wheat crops : growth, fertilization, and yield
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Advances in plant breeding strategies : Legumes
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Food proteins and lipids
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Nutrient requirements of swine
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Molecular microbial ecology of the soil : results from an FAOIAEA Co-ordinated Research Programme, 1992-1996
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Amino acid composition and biological value of cereal proteins : proceedings
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Cereal grain-based functional foods : carbohydrate and phytochemical components
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Dry beans and pulses production, processing, and nutrition
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Cereals and pulses : nutraceutical properties and health benefits
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Evaluation of certain food additives and naturally occurring toxicants : thirty-ninth report of the Joint FAOWHO Expert Committee on Food Additives.
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Natural and artificial flavoring agents and food dyes
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Plant nutrition for sustainable food production and environment : proceedings of the XIII International Plant Nutrition Colloquium, 13-19 September 1997, Tokyo, Japan
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Soybeans : chemistry and technology
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Isoflavones : chemistry, analysis, function and effects
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