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1. Soybeans as functional foods and ingredients / editor, KeShun Liu.

by Liu, KeShun.

Call number: 633.34 SOYb Material type: book Book; Format: print Publisher: Champaign, Ill. : AOCS Press, c2004Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 633.34 SOYb] (1).

2. Soybeans as functional foods and ingredients [electronic resource] /editor KeShun Liu.

by Liu, KeShun, 1958-.

Call number: 633.34 S731 | 633.3/4 Material type: computer file Computer file; Format: electronic available online remote Publisher: Champaign, Ill. : AOCS Press, 2005Online access: book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access. Availability: No items available

3. The soybean : botany, production and uses / edited by Guriqbal Singh.

by Singh, Guriqbal.

Call number: 633.34 SOYa Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Wallingford, UK. : CABI, c2010Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 633.34 SOYa] (1).

4. Technology of production of edible flours and protein products from soybean / by S. S. De.

by De, S. S.

Call number: 664.726 DES Ref. Material type: book Book; Format: print Publisher: Rome : FAO, 1971Availability: Items available for loan: BSTI [Call number: 664.726 DES Ref.] (1). Items available for reference: [Call number: 664.726 DES Ref.] (1).

5. Soybeans : chemistry, production, processing, and utilizations / editors, Lawrence A. Johnson, Pamela J. White, Richard Galloway.

by Johnson, Lawrence A | White, Pamela J | Galloway, Richard.

Call number: 633.34 SOYe Ref. Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Urbana, Ill. : AOCS Press, c2008Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for reference: [Call number: 633.34 SOYe Ref.] (1).

6. ผลกระทบของอุณหภูมิอบแห้งต่อคุณภาพ (สี, ดัชนีการกระจายตัวของโปรตีนและความคงตัว) ของแป้งถั่วเหลืองชนิดไขมันเต็ม = Effect of drying temperature on quality (Color, protein dispersibility index and stability) of full fat soy flour / เผด็จศักดิ์ จำปา.

by เผด็จศักดิ์ จำปา | Phadetsak Champa | มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี. ภาควิชาวิศวกรรมอาหาร.

Call number: วิทยานิพนธ์ มจธ 1 Material type: book Book; Format: print ; Literary form: Not fiction Publisher: กรุงเทพฯ : มจธ., 2539Other title: Effect of drying temperature on quality (Color, protein dispersibility index and stability) of full fat soy flour..Availability: Items available for reference: [Call number: วิทยานิพนธ์ มจธ 1] (1).