Processing conditions, nutritional and baking properties of quick-cooking soybeans

Processing conditions, nutritional and baking properties of quick-cooking soybeans

Digitized by Kansas Correctional Industries

Bibliographic Details
Main Author: Hsu, Huei-huan
Language:en_US
Published: Kansas State University 2011
Subjects:
Soybean > Processing
Soyfoods
Online Access:http://hdl.handle.net/2097/11800
id ndltd-KSU-oai-krex.k-state.edu-2097-11800
record_format oai_dc
spelling ndltd-KSU-oai-krex.k-state.edu-2097-118002019-04-10T01:34:05Z Processing conditions, nutritional and baking properties of quick-cooking soybeans Hsu, Huei-huan Soybean--Processing Soyfoods Digitized by Kansas Correctional Industries 2011-08-02T16:54:27Z 2011-08-02T16:54:27Z 1980 1980 2011 Thesis http://hdl.handle.net/2097/11800 en_US This volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu. Kansas State University
collection NDLTD
language en_US
sources NDLTD
topic Soybean--Processing
Soyfoods
spellingShingle Soybean--Processing
Soyfoods
Hsu, Huei-huan
Processing conditions, nutritional and baking properties of quick-cooking soybeans
description Digitized by Kansas Correctional Industries
author Hsu, Huei-huan
author_facet Hsu, Huei-huan
author_sort Hsu, Huei-huan
title Processing conditions, nutritional and baking properties of quick-cooking soybeans
title_short Processing conditions, nutritional and baking properties of quick-cooking soybeans
title_full Processing conditions, nutritional and baking properties of quick-cooking soybeans
title_fullStr Processing conditions, nutritional and baking properties of quick-cooking soybeans
title_full_unstemmed Processing conditions, nutritional and baking properties of quick-cooking soybeans
title_sort processing conditions, nutritional and baking properties of quick-cooking soybeans
publisher Kansas State University
publishDate 2011
url http://hdl.handle.net/2097/11800
work_keys_str_mv AT hsuhueihuan processingconditionsnutritionalandbakingpropertiesofquickcookingsoybeans
_version_ 1719016715264720896

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