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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