Soybeans: chemistry and technology / Allan K. Smith, Sidney J. Circle. Volume 1. Proteins.
Tipo de material:
TextoDetalles de publicación: Connecticut : The Avi Publishing, 1972.Descripción: x; 470 p. : tablas, figurasTema(s): Alcance y contenido: Historical background - Genetic and other biological characteristics - Purification and properties of the proteins - Organic solvent treatment of soybeans and soybean fractions - Biologically active components - Nutritional value of food protein products - Biological processes in stored soybeans - Processing soy flours, protein concentrates and protein isolates - Protein products as food ingredients - Fermented soybean food products - Marketing of soybeans and their protein products - Appendix.
Libro
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|---|---|---|---|---|---|
| Koha Ingenieria | 633.34 SMI - Bloque 19 (Navegar estantería(Abre debajo)) | Disponible | 41052 |
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Historical background - Genetic and other biological characteristics - Purification and properties of the proteins - Organic solvent treatment of soybeans and soybean fractions - Biologically active components - Nutritional value of food protein products - Biological processes in stored soybeans - Processing soy flours, protein concentrates and protein isolates - Protein products as food ingredients - Fermented soybean food products - Marketing of soybeans and their protein products - Appendix.
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