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University of Illinois at Urbana-Champaign
Nutritional Evaluation of Soy-Banana, Whole Soy Flour and Microwave-Processed Whole Soybeans
Abstract
dc:descriptionMade available in DSpace on 2015-05-13T15:26:59Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 8004189.PDF: 6755714 bytes, checksum: 73b2cbb4f0a5380d284bc827cde00e0f (MD5) Previous issue date: 1979
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
- 2015
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Hill, Patrick Reginald
Subjects
dc:subject × 1Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- (UMI)AAI8004189
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/77243