The Role of Protein Cross-linking in Soy Food Texture
A Thesis Submitted in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in Biochemistry at the University of Canterbury
- ISBN 10 : OCLC:156783254
- Judul : The Role of Protein Cross-linking in Soy Food Texture
- Sub Judul : A Thesis Submitted in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in Biochemistry at the University of Canterbury
- Pengarang : Suhaimi bin Md. Yasir,
- Kategori : Food texture
- Bahasa : en
- Tahun : 2005
- Halaman : 456
- Halaman : 456
- Google Book : http://books.google.co.id/books?id=KeoyMQAACAAJ&dq=inauthor:suhaimi&hl=&source=gbs_api
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