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issn:(0022-1147)
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Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
British Library Online Contents | 2005| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Online Contents | 2004| -
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Conference Proceedings | 2004| -
Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Online Contents | 2004| -
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Online Contents | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)
British Library Conference Proceedings | 2004| -
Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
British Library Online Contents | 1996|
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