Changes in Plasma Lipid Levels in Young Healthy Volunteers by Adding an Extruder-cooked Soy Protein to Conventional Meals.
a Research Institute for Food Science, Kyoto University , Uji, Kyoto 611 , Japan.
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M
Kito
a Research Institute for Food Science, Kyoto University , Uji, Kyoto 611 , Japan.
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T
Moriyama
a Research Institute for Food Science, Kyoto University , Uji, Kyoto 611 , Japan.|b Kyoto College of Nutritional Sciences , Ukyo-ku, Kyoto 616 , Japan.
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Y
Kimura
a Research Institute for Food Science, Kyoto University , Uji, Kyoto 611 , Japan.|c College of Medical Technology, Kyoto University , Sakyo-ku, Kyoto 606 , Japan.
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H
Kambara