Water Relations in Food Constituents and Their Application to the Development of a High Protein, Intermediate Moisture, Soybean Food
type: CreativeWork
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
abstract: 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
author: Soekarto, Soewarno Tjokro
language: eng
keywords: Agriculture, Food Science and Technology
date published: 2014-12-13T19:47:42Z
date modified: 2026-07-22T22:25:56Z
provider: University of Illinois - Urbana-Champaign
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: University of Illinois at Urbana-Champaign

PropertyValue
property ID: Handle
value: http://hdl.handle.net/2142/66961