Changes in Plasma Lipid Levels in Young Healthy Volunteers by Adding an Extruder-cooked Soy Protein to Conventional Meals
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1993-02-23
著者
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KAMBARA HIROFUMI
College of Medical Technology and Research Center for Biomedical Engineering
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Kambara Hirofumi
College Of Medical Technology Kyoto University
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Moriyama Tatsuya
Research Institute For Food Science Kyoto University
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Kito Makoto
Research Institute For Food Science Kyoto University
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Moriyama T
Kyoto Univ. Kyoto Jpn
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Kimura Yuuko
Kyoto College Of Nutritional Sciences
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