Return to search

Physiochemical properties and isoflavone content of bread made with soy

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).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/56758499
Date January 1900
CreatorsZhang, Yu Chu,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceConnect to this title online

Page generated in 0.0018 seconds