Utilization of soybeans and their components through the development of textured soy protein foods
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 73, no. 3 (2008), p. S158-S164 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 00800cab#a22002774c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID097544 | ||
| 003 | OAG | ||
| 008 | 081126s2008 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Katayama, M. |
| 245 | 1 | 0 | |a Utilization of soybeans and their components through the development of textured soy protein foods |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Soja |
| 650 | # | 4 | |a Glycine max |
| 650 | # | 4 | |a Proteínas vegetales |
| 650 | # | 4 | |a Consumidores |
| 650 | # | 4 | |a Sabor |
| 653 | # | # | |a Proteínas de la soja |
| 700 | 1 | # | |a Wilson, L.A. |
| 773 | 0 | # | |t Journal of food science |g v. 73, no. 3 (2008), p. S158-S164 |
| 999 | # | # | |a Clara |
