Nutritional and functional quality of South African dry-based soya protein foods

Description

Please read the abstract in the section 00front of this document / Dissertation (MSc Agric (Food Science and Technology))--University of Pretoria, 2006. / Food Science / unrestricted

Links & Downloads

1. http://hdl.handle.net/2263/30316
2. Padayachi RA, 1999, Nutritional and functional quality of South African dry-based soya protein foods, MScAgric dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/30316 >
3. H1097/th
4. http://upetd.up.ac.za/thesis/available/etd-12112006-131309/

Tags

Soya protein quality

Soya nutritional value

UCTD

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/30316
Date	11 December 2006
Creators	Padayachi, Rajendran Arunaghary
Contributors	Prof J R N Taylor, [e-mail]
Source Sets	South African National ETD Portal
Detected Language	English
Type	Dissertation
Rights	© 1999 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means,without the prior written permission of the University of Pretoria.