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230607 ||| eng |
| 020 |
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|a 9780841225626
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| 050 |
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4 |
|a TX558.S7
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| 100 |
1 |
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|a Cadwallader, Keith R.
|e [editor]
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| 245 |
0 |
0 |
|a Chemistry, texture, and flavor of soy
|c [edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry
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| 260 |
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|a Washington, DC
|b American Chemical Society
|c 2010, 2010
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| 300 |
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|a 424 pages
|b illustrations (some color)
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| 505 |
0 |
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|a Includes bibliographical references and index
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| 653 |
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|a Trypsin inhibitors
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| 653 |
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|a Functional foods
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| 653 |
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|a Soy proteins / Separation
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| 653 |
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|a Functional Food / chemistry
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| 653 |
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|a Soymilk / Chemistry
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| 653 |
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|a Plant proteins
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| 653 |
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|a Tofu / Coloring
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| 653 |
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|a Fermentation
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| 653 |
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|a Tofu / Analysis
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| 653 |
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|a Soybean proteins / chemistry
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| 653 |
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|a Soyfoods
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| 653 |
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|a Soybean
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| 653 |
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|a Food / Analysis
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| 653 |
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|a Soy proteins
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| 653 |
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|a Soy Milk / chemistry
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| 653 |
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|a Diet & Clinical Nutrition
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| 653 |
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|a Soybeans / chemistry
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| 653 |
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|a Soy Foods / chemistry
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| 653 |
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|a Soymilk / Coloring
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| 653 |
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|a Health & Biological Sciences
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| 653 |
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|a Isoflavones / chemistry
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| 653 |
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|a Isoflavones
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| 653 |
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|a Soybean / Analysis
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| 653 |
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|a TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology / bisacsh
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| 653 |
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|a Phytic Acid / chemistry
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| 700 |
1 |
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|a Chang, Sam K. C.
|e [editor]
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| 710 |
2 |
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|a American Chemical Society
|b Division of Agricultural and Food Chemistry
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b ACS
|a ACS Symposium Series
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| 490 |
0 |
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|a ACS symposium series
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| 500 |
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|a Distributed in print by Oxford University Press
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| 856 |
4 |
0 |
|u https://pubs.acs.org/doi/book/10.1021/bk-2010-1059
|x Verlag
|3 Volltext
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| 082 |
0 |
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|a 664/.805655
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