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kw.\*:("SOJA LAIT")

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O COMPORTAMENTO DO LEITE DE SOJA "VITAL" NATURAL QUANTO AOS ASPECTOS FISICO-QUIMICO-ORGANOLEPTICOS = COMPORTEMENT DU LAIT DE SOJA "VITAL" NATURE, EN CE QUI CONCERNE LES ASPECTS PHYSIQUES, CHIMIQUES ET ORGANOLEPTIQUESFERREIRA VLP; EIROA MNU; MIYAMORI EE et al.1977; BOL. INST. TECNOL. ALIM.; BRA; DA. 1977; NO 53; PP. 53-68; ABS. ENG; BIBL. 10 REF.Article

COAGULATION PROPERTIES OF SOYBEAN MILK = PROPRIETES DE COAGULATION DU LAIT DE SOJADEMAN JM; TANAKA M; STANLEY DW et al.1975; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1975; VOL. 8; NO 1; PP. 9-11; ABS. FR.; BIBL. 4 REF.Article

STUDIES ON SOYBEAN MILK PROCESSINGDEL ROSARIO RR; MALDO OM.1979; N.S.D.B. TECHNOL. J.; PHL; DA. 1979; VOL. 4; NO 4; PP. 61-67; BIBL. 17 REF.Article

EFFECT OF SODIUM ALKALIS AND SALTS ON PH AND FLAVOR OF SOYMILK = EFFET DE LA SOUDE ET DE SES CARBONATES SUR LE PH ET LA FLAVEUR DU LAIT DE SOJABOURNE MC; ESCUETA EE; BANZON J et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 1; PP. 62-66; BIBL. 12REF.Article

STUDIES ON FERMENTED SOYMILK PRODUCTS. III. ACTIVITY OF CHEESE AND YOGHURT CULTURES IN SOYMILK AND FORTIFIED SOYMILK = ETUDE DES PRODUITS FERMENTES DERIVES DU LAIT DE SOJA. III. ACTIVITE DE LEVAINS POUR FROMAGE OU YOGHOURT DANS DU LAIT DE SOJA ENRICHI OU NONKOTHARI SL.1975; INDIAN J. MICROBIOL.; INDIA; DA. 1975; VOL. 15; NO 1; PP. 18-26; BIBL. 17 REF.Article

EFFET DE LA CONSERVATION A L'ETAT CONGELE SUR LES PROPRIETES PHYSICO-CHIMIQUES DES PROTEINES DANS LE LAIT DE SOJAKAWAGUCHI Y.1975; J. JAP. SOC. FOOD NUTRIT.; JAP.; DA. 1975; VOL. 28; NO 6; PP. 337-342; ABS. ANGL.; BIBL. 8REF.Article

VISCOELASTICITE DU GEL DE FEVES DE SOJAKUWAHATA M; NAKAHAMA N.1975; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1975; VOL. 49; NO 3; PP. 129-134; ABS. ANGL.; BIBL. 15 REF.Article

METHIONINE SUPPLEMENTATION OF SOY MILK TO CORRECT CYSTINE LOSS RESULTING FROM AN ALKALINE SOAKING PROCEDURE = SUPPLEMENTATION DU LAIT DE SOJA PAR LA METHIONINE POUR CORRIGER LA PERTE DE CYSTINE RESULTANT D'UN PROCEDE DE TREMPAGE ALCALINBADENHOP AF; HACKLER LR.1973; J. FOOD SCI.; U.S.A.; DA. 1973; VOL. 38; NO 3; PP. 471-473; BIBL. 15 REF.Serial Issue

EMBALAGENS UTILIZAVEIS NO ACONDICIONAMENTO DO PRODUTO LIQUIDO "VITAL" = EMBALLAGES UTILISABLES POUR LE CONDITIONNEMENT DU PRODUIT LIQUIDE "VITAL"DANTAS CABRAL; DO CARITO WL; CERIBELLI MADI LF et al.1977; BOL. INST. TECNOL. ALIM.; BRA; DA. 1977; NO 51; PP. 15-42; ABS. ENG; BIBL. 9 REF.Article

SOYBEAN MILK, FERMENTED SOYBEAN MILK, AND FERMENTED SOYBEAN RESIDUE AS FEED SUBSTITUTES IN DUCKLING RATIONS = LAIT DE SOJA, LAIT DE SOJA FERMENTE, ET RESIDUS FERMENTES DE SOJA COMME ALIMENTS DANS DES RATIONS POUR CANETONSMARAI JMF; YAMANI KAO; FARABAT SE et al.1974; BEITR. TROP. LANDWIRTSCH. VETER.-MED.; DTSCH.; DA. 1974; NO 4; PP. 359-365; ABS. ALLEM. RUSSE FR. ESP.; BIBL. 7 REF.Article

DEGRADATION OF RAFFINOSE AND STACHYOSE IN SOYBEAN MILK BY ALPHA -GALACTOSIDASE FROM MORTIERELLA VINACEA. ENTRAPMENT OF ALPHA -GALACTOSIDASE WITHIN POLYACRYLAMIDE GEL = DEGRADATION DU RAFFINOSE ET DU STACHYOSE DANS LE LAIT DE SOJA PAR L'ALPHA -GALACTOSIDASE DE M. V. IMMOBILISATION DE L'ALPHA -GALACTOSIDASE DANS UN GEL DE POLYACRYLAMIDEDARUNEE THANANUNKUL; TANAKA M; CHICHESTER CO et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 1; PP. 173-175; BIBL. 10REF.Article

STUDIES ON THE PROCESSING AND PROPERTIES OF ARTIFICIAL MILK. V. EFFECT OF PROCESSING CONDITIONS ON THE STABILITY OF PROTEINS IN VARIOUS SOYMILK PREPARATIONS.KHALEQUE A.1976; BANGLAD. J. SCI. INDUSTR. RES.; BANGLAD.; DA. 1976; VOL. 11; NO 1-4; PP. 70-78; BIBL. 15 REF.Article

PROTEIN QUALITY OF SOY PROTEIN-LIPID FILMS (YUBA) AND DERIVED FRACTIONS = QUALITE PROTEINIQUE DE PELLICULES LIPIDES-PROTEINES DE SOJA (YUBA) ET DE FRACTIONS DERIVEESBATES RP; WU LC.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 425-426; BIBL. 11 REF.Article

STUDIES ON THE PROCESSING AND PROPERTIES OF ARTIFICIAL MILK. IV. EVALUATION (IN VITRO) OF NUTRITIONAL QUALITY OF PROTEINS IN VARIOUS HEAT-PROCESSED SOYMILKS = ETUDE DE LA TECHNOLOGIE ET DES PROPRIETES DE SUCCEDANES DE LAIT. IV. EVALUATION (IN VITRO) DE LA VALEUR NUTRITIVE DES PROTEINES DANS DIFFERENTS LAITS DE SOJA TRAITES PAR LA CHALEURKHALEQUE A; WALLACE GM.1975; BANGLAD. J. SCI. INDUSTR. RES.; BANGLAD.; DA. 1975; VOL. 10; NO 1-2; PP. 148-157; BIBL. 27REF.Article

USE OF CALCIUM SALTS FOR SOYBEAN CURD PREPARATIONLU JY; CARTER E; CHUNG RA et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 1; PP. 32-34; BIBL. 9 REF.Article

ILLINOIS PROCESS FOR PREPARATION OF SOYMILK = PROCEDE ILLINOIS POUR UNE PREPARATION DE LAIT DE SOJANELSON AI; STEINBERG MP; WEI LS et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 1; PP. 57-61; BIBL. 19REF.Article

COMPOSITION OF ONTARIO SOYBEANS AND SOYMILK = COMPOSITION DES FEVES DE SOJA DE L'ONTARIO ET DU LAIT DE SOJADEMAN JM; STANLEY DW; RASPER V et al.1975; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1975; VOL. 8; NO 1; PP. 1-8; ABS. FR.; BIBL. 4 REF.Article

SOYBEAN QUALITY CHANGES DURING MODEL STORAGE STUDIESSAIO K; NIKKUNI I; ANDO Y et al.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 77-82; BIBL. 14 REF.Article

THE USE OF ACTIVATED CHARCOAL TO REMOVE OR INACTIVATE MOUSE GROWTH INHIBITORS PRESENT IN SOYBEAN WHEY = EMPLOI DE CHARBON ACTIVE POUR ELIMINER OU INACTIVER LES INHIBITEURS DE LA CROISSANCE DES SOURIS PRESENTS DANS LE SERUM DE SOJATIDEMANN LJ; SCHINGOETHE DJ.1974; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1974; VOL. 22; NO 6; PP. 1059-1062; BIBL. 10 REF.Article

STUDIES ON THE PROCESSING AND PROPERTIES FOR ARTIFICIAL MILK. VI. EFFECT OF ELECTROLYTES ON THE STABILITY OF PROTEINS IN SOYMILKS.KHALEQUE A.1976; BANGLAD. J. SCI. INDUSTR. RES.; BANGLAD.; DA. 1976; VOL. 11; NO 1-4; PP. 94-102; BIBL. 9 REF.Article

ESTUDO SENSORIAL DE SABOR DO LEITE DE SOJA = ANALYSE SENSORIELLE DE LA SAVEUR DU LAIT DE SOJAEMICO MIYA E; PUPO LM; CHAIB MA et al.1975; BOL. INST. TECNOL. ALIM.; BRAS.; DA. 1975; NO 42; PP. 43-54; ABS. ANGL.; BIBL. 1P.Serial Issue

SMALL-SCALE AND HOME PROCESSING OF SOYA BEANS WITH APPLICATIONS AND RECIPES = TRANSFORMATION A PETITE ECHELLE OU TRANSFORMATION DOMESTIQUE DU SOJA, AVEC DES APPLICATIONS ET DES RECETTESTHIO GOAN LOO.1975; DEPT AGRIC. RES. R. TROP. INST., COMMUNIC., AMSTERDAM; NETHERL.; DA. 1975; NO 64; PP. (59P.); BIBL. 1P.1/2Serial Issue

UTILIZATION OF SOYMILK IN FLAVOURED MILK PREPARATION = UTILISATION DE LAIT DE SOJA DANS LA PREPARATION DE LAIT AROMATISEPRAKASH C; SHARMA SP; MULAY CA et al.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 4; PP. 163-165; BIBL. 6REF.Article

VISCOMETRIC CHARACTERISTICS OF WHOLE SOYBEAN MILKFORSTER LL; FERRIER LK.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 583-590; (4 P.); BIBL. 18 REF.Article

COMPARATIVE CHEMICAL ANALYSIS OF SOYMILKVS COW'S MILK.MITTAL M; QUADRI MA; KUSHWAH HS et al.1976; INDIAN J. NUTRIT. DIET.; INDIA; DA. 1976; VOL. 13; NO 6; PP. 185-188; BIBL. 12 REF.Article

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