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1 Ergebnisse
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Chemistry, texture, and flavor of soy
ACS symposium series, 1059
Cadwallader, Keith R
;
Chang, Sam K. C
, 2010
Link:
https://pubs.acs.org/doi/book/10.1021/bk-2010-1059
RT T1
Chemistry, texture, and flavor of soy
UL https://suche.suub.uni-bremen.de/peid=acs-00831354&Exemplar=1&LAN=DE A1 Cadwallader, Keith R A1 Chang, Sam K. C PB American Chemical Society YR 2010 NO 1 Online-Ressource (1 S.) T3 ACS symposium series, 1059 SN 9780841225626 K1 Soyfoods K1 Plant proteins K1 Soybean K1 Food K1 Trypsin inhibitors K1 Soymilk K1 Soy proteins K1 Tofu K1 Fermentation K1 Isoflavones K1 Functional foods K1 Soybeans K1 Soy Foods K1 Soy Milk K1 Soybean proteins K1 Phytic Acid K1 Functional Food K1 Health & Biological Sciences K1 Diet & Clinical Nutrition K1 TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology LK http://dx.doi.org/https://pubs.acs.org/doi/book/10.1021/bk-2010-1059 DO https://pubs.acs.org/doi/book/10.1021/bk-2010-1059 SF ELIB - SuUB Bremen
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