COMPOSITION AND PROPERTIES OF BEAN CURD MADE FROM ONTARIO SOYBEANS.
- Other title
- COMPOSITION ET PROPRIETES DU CAILLE DE SOJA PREPARE A PARTIR DE SOJA CULTIVE EN ONTARIO. (fr)
- Author
- KAMEL BS; DE MAN JM
UNIV. GUELPH, DEP. FOOD SCI./GUELPH/CAN - Source
- CAN. INST. FOOD SCI. TECHNOL. J., CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 273-276; ABS. FRE; BIBL. 7 REF.; 1 FIG./6 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- LAIT SOJA COAGULATION PRODUIT A BASE DE SOJA PROPRIETE RHEOLOGIQUE SOJA VARIETE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- SOYBEAN MILK COAGULATION RHEOLOGICAL PROPERTIES SOYBEAN FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0164155
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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