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Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives

Thesis (M.S.)--Mississippi State University. Department of Food Science, Nutrition and Health Promotion. / Title from title screen. Includes bibliographical references.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/513908987
Date January 2008
CreatorsSamala, Aditya,
PublisherMississippi State : Mississippi State University,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
TypeElectronic resources. Electronic theses/dissertations. Master's theses.

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