Open access peer-reviewed chapter

Use of Soybean in Cereal Based Food Formulation and Development of Nutritionally Improved Foods

By Silvina R. Drago, María S. Lassa, Roberto L. Torres, Dardo M. De Greef and Rolando J. González

Submitted: November 17th 2010Reviewed: March 22nd 2011Published: September 12th 2011

DOI: 10.5772/22088

Downloaded: 2090

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Silvina R. Drago, María S. Lassa, Roberto L. Torres, Dardo M. De Greef and Rolando J. González (September 12th 2011). Use of Soybean in Cereal Based Food Formulation and Development of Nutritionally Improved Foods, Soybean and Nutrition, Hany El-Shemy, IntechOpen, DOI: 10.5772/22088. Available from:

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