Handbook of Chemical Processing Equipment
Wet Milling Properties of Waxy Wheat Flours by Two Laboratory Methods
Water Adsorption Isotherms of Texturized Soy Protein
Evaluation of Snack Foods From Barley Tomato Pomace Blends by Extrusion Processing
Isoflavone Content of Foods With Soy Additives
[First Author] 2009 Bibliography 23 Food-Hydrocolloids 6
Antioxidant and Free Radical Scavenging Activity of Methanol Extract of Chungkukjang
Laporan Jatek Versi PDF
Buah Pohon 'Gendruwo'
Relationship Between the Glass Transition Temperature and the Melt Flow Behavior for Gluten, Casein and Soya
Mutagenic and Antimutagenic Effects of Methanol Extracts of Unfermented and Fermented Black Soybeans
Effect of Extrusion Cooking of Soy Sweet Potato Mixtures on Available Lysine Content and Browning Index of Extrudates
Comparison of Isoflavones Composition in Seed, Embryo, Cotyledon and Seed Coat of Cooked With Rice and Vegetable Soybean (Glycine Max L.) Varieties
Rheological Characterizations of Texturized Whey Protein Concentrate Based Powders Produced by Reactive Super Critical Fluid Extrusion
Production of Yogurt With Enhanced Levels of Gamma Aminobutyric Acid and Valuable Nutrients Using Lactic Acid Bacteria and Germinated Soybean Extract
Effects of Replacement of Dietary Fish Oil by Soybean Oil on Growth Performance and Liver Biochemical Composition in Juvenile Black Seabream, Acanthopagrus Schlegeli
Antioxidant and Free Radical Scavenging Activities of Seeds and Agri Wastes of Some Varieties of Soybean (Glycine Max)
Comparative Study of Gelation and Cross Link Formation During Enzymatic Texturisation of Leguminous Proteins
Effects of Glucose and Acid Hydrolysed Vegetable Protein on the Volatile Components of Extruded Wheat Starch
Soy, Phytoestrogens and Metabolism a Review [Volume] Molecular and Cellular Endocrinology [Issue]