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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

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Spelling suggestions: "subject:"bread. boy flour. isoflavones."" "subject:"bread. boy flour. isoflavone.""

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Physiochemical properties and isoflavone content of bread made with soy

Zhang, Yu Chu, January 1900 (has links)
Thesis (Ph. D.)--Ohio State University, 2004. / Title from first page of PDF file. Document formatted into pages; contains xvii, 164 p. : ill. (some col.). Advisor: Yael Vodovotz, Department of Food Science and Technology. Includes bibliographical references (p. 149-164).
Bread. Soy flour. Isoflavones.

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