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Soybeans as Functional Foods and Ingredients

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Soybeans as Functional Foods and...

Soybeans as Functional Foods and Ingredients

KeShun Liu, Ph.D.

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ఈ పుస్తకం ఎంతగా నచ్చింది?

దింపుకొన్న ఫైల్ నాణ్యత ఏమిటి?

పుస్తక నాణ్యత అంచనా వేయడాలనుకుంటే దీన్ని దింపుకోండి

దింపుకొన్న ఫైళ్ళ నాణ్యత ఏమిటి?

Table of Contents

సంవత్సరం:

2006

భాష:

spanish

ISBN 10:

1893997332

ISBN 13:

9781893997332

ఫైల్:

FB2 , 5.23 MB

IPFS:

,

spanish, 2006

ఆన్‌లైన్‌లో చదవండి

కి మార్పిడి జరుగుతూ ఉంది.

కి మార్పిడి విఫలమైంది!

మీకు ఆసక్తిగా కనిపించ వచ్చు

Catharina Y.W. Ang, Keshun Liu, Yao-Wen Huang — Asian Foods: Science and Technology

Sangeeta Prakash — Engineering Plant-Based Food Systems

Dr. Joseph Mercola — How to get the Benefits of Soy Without all the Health Risks

C.O. Chichester, E.M. Mrak and B.S. Schweigert (Eds.) — Advances in Food Research 30

Aaron M. Altschul and Harold L. Wilcke (Eds.) — New Protein Foods. Seed Storage Proteins

George E. Inglett, George Charalambous — Tropical Foods: Vol. 2: Chemistry and Nutrition

I.E. Liener — Toxic constituents of plant foodstuffs

Harold Wilcke — Soy Protein and Human Nutrition

Yang Li, Baokun Qi — Phytochemicals in Soybeans: Bioactivity and Health Benefits

Nirmal Sinha Ph.D., Y.H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, W. Jeffrey Hurst, Leo M.L. Nollet PhD, Eyal Shimoni, Erika B. Smith, Somjit Surapat, Fidel Toldrá, Alan Titchenal — Handbook of food products manufacturing

Matthew Roth — Magic Bean: The Rise of Soy in America

Johnson, Lawrence A.; White, Pamela J.; Galloway, Richard (Eds.) — Soybeans - Chemistry, Production Processing, and Utilization, Volume 2

Deborah Madison — Handbook of Indigenous Fermented Foods

Robert L. Ory (Eds.) — Plant Proteins: Applications, Biological Effects, and Chemistry

Keith R. Cadwallader and Sam K. C. Chang (Eds.) — Chemistry, Texture, and Flavor of Soy

Mian N. Riaz — Soy Applications in Food

Michihiro Sugano — Soy in Health and Disease Prevention (Nutrition and Disease Prevention)

Allan K. Smith, Sidney J. Circle — SOYBEANS: CHEMISTRY AND TECHNOLOGY VOLUME 1 PROTEINS

Erickson, David R — Practical Handbook of Soybean Processing and Utilization

Kaayla T. Daniel — The Whole Soy Story: The Dark Side of America’s Favorite Health Food

Athapol Noomhorm, Imran Ahmad, Anil K. Anal — Functional Foods and Dietary Supplements: Processing Effects and Health Benefits

Pierson, Merle D.; Reddy, N. R.; Salunkhe, D. K — Legume Based Fermented Foods

Edward R.(Ted) Farnworth — Handbook of Fermented Functional Foods

Jyoti Prakash Tamang, Kasipathy Kailasapathy — Fermented Foods and Beverages of the World.

Nurhan Turgut Dunford; H Brian Dunford — Nutritionally enhanced edible oil and oilseed processing

edited by Y. H. Hui, E. Özgül Evranuz. — Handbook of plant-based fermented food and beverage technology

KeShun Liu (auth.) — Soybeans: Chemistry, Technology, and Utilization

KeShun Liu (auth.) — Soybeans: Chemistry, Technology, and Utilization

Prabir K. Sarkar, M.J. Robert Nout — Handbook of Indigenous Foods Involving Alkaline Fermentation

Lorenzo V Greco; Marco N Bruno — Food science and technology : new research

Li Zaigui, Tan Hongzhuo — Traditional Chinese Foods

Jason E. Maxwell — Soybeans : cultivation, uses and nutrition

Joseph G Endres; American Oil Chemists' Society.; Soy Protein Council — Soy protein products : characteristics, nutritional aspects, and utilization

Keshun Liu — Soybeans as Functional Foods and Ingredients

Lawrence A. Johnson, Pamela J. White, Richard Galloway — Soybeans: Chemistry, Production, Processing, and Utilization

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