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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