Guideline for the preparation of milk substitutes and toned vegetable milk using vegetable proteins
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| Format: | Texto biblioteca |
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| Published: |
1971
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| Subjects: | ESN FAO WHO UNICEF PAG, PLANT PROTEIN, VEGETABLES, MILK, COOKING, RAW MATERIALS, FOOD TECHNOLOGY, SOYBEANS, GROUNDNUTS, CHEMICAL COMPOSITION, CHEMICOPHYSICAL PROPERTIES, ORGANOLEPTIC PROPERTIES, PUBLIC HEALTH LEGISLATION, HEAT TREATMENT, PROTEINE VEGETALE, LEGUME, LAIT, CUISSON, PROTEINAS VEGETALES, HORTALIZAS, LECHE, COCCION, MATIERE PREMIERE, TECHNOLOGIE ALIMENTAIRE, SOJA, ARACHIDE, COMPOSITION CHIMIQUE, PROPRIETE PHYSICOCHIMIQUE, PROPRIETE ORGANOLEPTIQUE, LEGISLATION SANITAIRE, TRAITEMENT THERMIQUE, MATERIAS PRIMAS, TECNOLOGIA DE LOS ALIMENTOS, CACAHUETE, COMPOSICION QUIMICA, PROPIEDADES FISICOQUIMICAS, PROPIEDADES ORGANOLEPTICAS, LEGISLACION SOBRE SALUD PUBLICA, TRATAMIENTO TERMICO, |
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