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Studies on the preparation, processing and properties of soymilks : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University

Abdul Khaleque-1971-01-01-Massey Research Online (Massey University)
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Content removed due to copyright restrictions:
\nKhaleque, A. A., Bannatyne, W. R., & Wallace, G. M. (1970). Studies on the processing and properties of soymilk I.-Effect of preprocessing conditions on the flavour and compositions of soymilks. Journal Of The Science Of Food & Agriculture, 21(11), 579.
\nKhaleque, A. & Wallace, G. M. (1971). The effect of processing on the nutritional quality of proteins. Food Technology in New Zealand, 6(8), 16-23.

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Content removed due to copyright restrictions:
\nKhaleque, A. A., Bannatyne, W. R., & Wallace, G. M. (1970). Studies on the processing and properties of soymilk I.-Effect of preprocessing conditions on the flavour and compositions of soymilks. Journal Of The Science Of Food & Agriculture, 21(11), 579.
\nKhaleque, A. & Wallace, G. M. (1971). The effect of processing on the nutritional quality of proteins. Food Technology in New Zealand, 6(8), 16-23.

Keywords

Degree (music)Food scienceFlavourFood processingFood technologyQuality (philosophy)Agricultural engineeringBiotechnology

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