A comparison of processing methods on the proximate composition and physical properties of soymilk
| dc.contributor.author | Johnson, Kenneth | |
| dc.contributor.department | Food Technology | |
| dc.date | 2018-11-17T21:15:09.000 | |
| dc.date.accessioned | 2020-06-30T08:07:04Z | |
| dc.date.available | 2020-06-30T08:07:04Z | |
| dc.date.copyright | Thu Jan 01 00:00:00 UTC 1976 | |
| dc.date.issued | 1976 | |
| dc.format.mimetype | application/pdf | |
| dc.identifier | archive/lib.dr.iastate.edu/rtd/18330/ | |
| dc.identifier.articleid | 19330 | |
| dc.identifier.contextkey | 13306780 | |
| dc.identifier.s3bucket | isulib-bepress-aws-west | |
| dc.identifier.submissionpath | rtd/18330 | |
| dc.identifier.uri | https://dr.lib.iastate.edu/handle/20.500.12876/72243 | |
| dc.language.iso | en | |
| dc.source.bitstream | archive/lib.dr.iastate.edu/rtd/18330/Johnson_ISU_1976_J633.pdf|||Fri Jan 14 21:40:27 UTC 2022 | |
| dc.subject.keywords | Food Technology | |
| dc.title | A comparison of processing methods on the proximate composition and physical properties of soymilk | |
| dc.type | article | |
| dc.type.genre | thesis | |
| dspace.entity.type | Publication | |
| thesis.degree.discipline | Food Technology | |
| thesis.degree.level | thesis | |
| thesis.degree.name | Master of Science |
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