Soybeans: chemistry and technology / Volume 1. Proteins.

Historical background - Genetic and other biological characteristics - Purification and properties of the proteins - Organic solvent treatment of soybeans and soybean fractions - Biologically active components - Nutritional value of food protein products - Biological processes in stored soybeans - P...

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Detalles Bibliográficos
Autor principal: Smith, Allan K. (ed.)
Otros Autores: Circle, Sidney J (ed.)
Formato: Libro
Lenguaje:Inglés
Publicado: Connecticut : The Avi Publishing, 1972.
Materias:
SOJA
INDUSTRIA ALIMENTARIA
Aporte de:Registro referencial: Solicitar el recurso aquí
Bibliotecas (ING-UNLP) de Universidad Nacional de La Plata
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040 |a AR-LpUFI  |b spa  |c AR-LpUFI 
080 |a 633.34 
100 1 |a Smith, Allan K.   |e ed.  |9 304596 
245 1 0 |a Soybeans: chemistry and technology /   |c Allan K. Smith, Sidney J. Circle.  |b Volume 1. Proteins. 
260 |a Connecticut :   |b The Avi Publishing,   |c 1972. 
300 |a x; 470 p. :   |b tablas, figuras 
520 2 |a Historical background - Genetic and other biological characteristics - Purification and properties of the proteins - Organic solvent treatment of soybeans and soybean fractions - Biologically active components - Nutritional value of food protein products - Biological processes in stored soybeans - Processing soy flours, protein concentrates and protein isolates - Protein products as food ingredients - Fermented soybean food products - Marketing of soybeans and their protein products - Appendix. 
650 4 |a SOJA  |9 289949 
650 4 |a INDUSTRIA ALIMENTARIA  |9 262722 
700 1 |a Circle, Sidney J,   |e ed.  |9 304597 
929 |a 41052 DON Díaz 
942 |c LIB  |6 _ 
999 |a GEB  |c 18816  |d 18816 

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