✦ LIBER ✦

Processing and product characteristics for textured soy flours, concentrates and isolates

✍ Scribed by M. F. Campbell

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

SOLUBILITY AND IN VITRO DIGESTIBILITY OF

✍ K. L. CLATTERBUCK; N. L. KEHRBERG; N. L. MAR ABLE 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 645 KB

Soy grits, flour, concentrates, and isol

✍ Joseph Rakosky 📂 Article 📅 1974 🏛 Springer-Verlag 🌐 English ⚖ 617 KB

Process and product characteristics for

✍ J. A. Ohren 📂 Article 📅 1981 🏛 Springer-Verlag 🌐 English ⚖ 364 KB

TOASTING AND HEXANE:ETHANOL EXTRACTION O

✍ D. H. HONIG; K. WARMER; J. J. RACKIS 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 593 KB

COMPOSITION AND CHARACTERISTICS OF AQUEO

✍ GAD F. CEGLA; W. W. MEINKE; K. F. MATTIL 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 590 KB

RELATIONSHIP BETWEEN STRUCTURE AND TEXTU

✍ T. SALAZAR. de BUCKLE; L. E. ZAPATA; A. MERCEDES. de SANOVAL; I. BEN-GERA; I. SH 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 849 KB