title: Effect of adding soy flour upon the protein value of baked products.
authors.forename: M S
authors.initials: MS
authors.lastname: REYNOLDS
authors.forename: C
authors.initials: C
authors.lastname: HALL
mesh_terms: D004046:Dietetics; D005433:Flour; D006801:Humans; D052756:Nutritional Sciences; D009752:Nutritional Status; D011506:Proteins; D013025:Glycine max
chemical_list: D011506:Proteins
keywords: NUTRITION AND DIETETICS