Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs PDF Download
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Author: Thomas H. Applewhite
Publisher: The American Oil Chemists Society
ISBN: 9780935315257
Category : Science
Languages : en
Pages : 594
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Book Description
Author: Thomas H. Applewhite
Publisher: The American Oil Chemists Society
ISBN: 9780935315257
Category : Science
Languages : en
Pages : 594
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Book Description
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914802
Category :
Languages : en
Pages : 562
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 134 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914918
Category :
Languages : en
Pages : 3583
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 362 photographs and illustrations. Free of charge in digital PDF format on Google Books
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436396
Category : History
Languages : en
Pages : 978
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914446
Category : Fermented soyfoods
Languages : en
Pages : 2523
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Book Description
Author: Navam S. Hettiarachchy
Publisher: CRC Press
ISBN: 9780824791971
Category : Technology & Engineering
Languages : en
Pages : 542
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Book Description
This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436116
Category : Soybean
Languages : en
Pages : 1632
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Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 224 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: Koen Descheemaeker
Publisher: Garant
ISBN: 9789044111279
Category : Medical
Languages : en
Pages : 216
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Book Description
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436205
Category : Soybean
Languages : en
Pages : 1481
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Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographic index. 152 photographs and illustrations - mostly color, Free of charge in digital format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914810
Category : Soybean
Languages : en
Pages : 243
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Book Description
The world''s most comprensive, well documented, and well illustrated book on this sunject. With extensive index. 20 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
