Chemical, physical and nutritional changes in soybean meal as a result of toasting and extrusion cooking

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Chemical, physical and nutritional changes in soybean meal as a result of toasting and extrusion cooking

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Bibliografiske detaljer
Hovedforfatter:	Marsman, German
Format:	Bog
Sprog:	Undetermined
Udgivet:	[New York] [1970]
Fag:	Protein
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Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Lignende værker

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SURVEY AFFECT OF THE EXTRUSION MODE TO EXTRUSION PRESSURE WHEN ALUMINUM EXTRUSION
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Udgivet: (2024)

Proteome rebalancing in soybean seeds can be exploited to enhance foreign protein accumulation /
af: Schmidt, Monica A.

Nutrition :
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Soybeans: chemistry and technology. Vol 1: proteins
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Escherichia coli heat shock protein dnak : production and consequences in terms of monitoring cooking /

The soybean: genetics, breeding, physiology, nutrition, management
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World soybean research conference III: proceedings
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Reactive extrusion systems
af: Janssen, Léon P. B. M.
Udgivet: (2004)

Nutritional improvement of soybean oil via lipase-catalyzed interesterification /
af: Akimoto, Masamichi.

Research on the production process of nutrition powder from soybean sprouts
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Udgivet: (2024)

Extrusion - The Definitive Processing Guide and Handbook
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Udgivet: (2011)

Overexpression of groESL in clostridium acetobutylicum results in increased solvent production and tolerance, prolonged metabolism, changes in the cell's transcriptional program /
af: Tomas, Christopher A.

WARM EXTRUSION OF AA7075 ALUMINUM ALLOY
af: Manh, Tien Nguyen, et al.
Udgivet: (2025)

Some results of researching the combined fertilizing - soybean sowing machine by synchronous machanization direction
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Udgivet: (2024)

Quantitative chemical proteomics for identifying candidate drug targets /

International association of fish meal manufacturers
Udgivet: (1970)

Developing AI-Based Application For Meal
af: Nguyen, Minh Triet
Udgivet: (2025)

Stiff Extrusion Briquetting in Metallurgy. 1st ed. 2018
af: Kurunov, Ivan, et al.
Udgivet: (2020)

Fruit-specific suppression of the ethylene receptor LeETR4 results in early-ripening tomato fruit /
af: Kevany, Brian M.

Fresh Ideas : Easy Recipes for Great Meals - Chicken
Udgivet: (1997)

Dewetting and hydrophobic interaction in physical and biological systems /
af: Berne, Bruce J.

Phosphate Labeling and Sensing in Chemical Biology
af: Jessen, Henning Jacob
Udgivet: (2020)

Protein structure and function
af: Petsko, Gregory A.
Udgivet: (2004)

Chemical Profiles of Industrial Cow’s Milk Curds. 1st ed. 2017
af: Barone, Caterina, et al.
Udgivet: (2020)

Proteins, peptides and amino acids sourcebook
af: White, John Stephen
Udgivet: (2002)

The recombinant protein handbook :
Udgivet: (2000)

Nature's robots
af: Tanford, Charles
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Biochemistry of food proteins
Udgivet: (1996)

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses. 1st ed. 2018
af: Barone, Caterina, et al.
Udgivet: (2020)

Protein engineering and design
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Alkaline stress response in Enterococcus faecalis : Adaptation, cross-protection, changes in protein synthesis /

Rheological properties of soybean and soybean solute systems
af: Urbanski, Gregory Eugene
Udgivet: (1981)

II. Electrostatic effect in the aggregation of heat-denatured RNase A and implications for protein additive design /
af: Tsai, Amos M.

Exploring proteins : A student''s guide to experimental skills and methods
af: Price, Nicholas C
Udgivet: (2009)

Recycling of meat and bone meal animal feed by vacuum pyrolysis /
af: Chaala, A.

Cooking with currysimple: Easy Thai food recipes and cooking basics
Udgivet: (2012)

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