Water Relations in Food Constituents and Their Application to the Development of a High Protein, Intermediate Moisture, Soybean Food

Soekarto, Soewarno Tjokro

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University of Illinois at Urbana-Champaign

Water Relations in Food Constituents and Their Application to the Development of a High Protein, Intermediate Moisture, Soybean Food

dc:creator Soekarto, Soewarno Tjokro

thesis:degree_name Ph.D.

dc:date2014

Abstract

dc:description

Made available in DSpace on 2014-12-13T19:47:42Z (GMT). No. of bitstreams: 1 7811295.pdf: 6875434 bytes, checksum: 5768c6a7fa415c309c56d2453405ae55 (MD5) Previous issue date: 1978

Degree

thesis:*

Name thesis:degree_name: Ph.D.
Level thesis:degree_level: Dissertation
Discipline thesis:degree_discipline: Food Science
Grantor: University of Illinois at Urbana-Champaign
Year dc:date: 2014

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Soekarto, Soewarno Tjokro

Subjects

dc:subject × 1

Agriculture, Food Science and Technology

Rights

Language dc:language: eng

Identifiers

dc:identifier.*

Identifier: (UMI)AAI7811295
OAI identifier oai:identifier: oai:www.ideals.illinois.edu:2142/66961

Chain of custody

source

Harvested from: University of Illinois - Urbana-Champaign
Base URL: www.ideals.illinois.edu/oai-pmh
Last updated: 2026-07-22
Source record: OAI-PMH GetRecord

related terms

citation

Soekarto, Soewarno Tjokro. Water Relations in Food Constituents and Their Application to the Development of a High Protein, Intermediate Moisture, Soybean Food. Dissertation thesis, University of Illinois at Urbana-Champaign, 2014. http://hdl.handle.net/2142/66961

Water Relations in Food Constituents and Their Application to the Development of a High Protein, Intermediate Moisture, Soybean Food

Abstract

Degree

Author and committee

Subjects

Rights

Identifiers

Chain of custody

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