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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Xehetasun bibliografikoak
Egile nagusia:	Marsman, German
Formatua:	Liburua
Hizkuntza:	Undetermined
Argitaratua:	[New York] [1970]
Gaiak:	Protein
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Antzeko izenburuak

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Overexpression of groESL in clostridium acetobutylicum results in increased solvent production and tolerance, prolonged metabolism, changes in the cell's transcriptional program /
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WARM EXTRUSION OF AA7075 ALUMINUM ALLOY
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II. Electrostatic effect in the aggregation of heat-denatured RNase A and implications for protein additive design /
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