Recent advances in soybean milk processing technology
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| Format: | Texto biblioteca |
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1970
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| Subjects: | ESN FAO WHO UNICEF PAG, MILK, SOYBEANS, FOOD TECHNOLOGY, BOILING, WATER, MILLING, FLAVOUR, PROTEIN CONTENT, STERILIZED MILK, LAIT, SOJA, TECHNOLOGIE ALIMENTAIRE, LECHE, TECNOLOGIA DE LOS ALIMENTOS, CUISSON A L'EAU, EAU, MOUTURE, FLAVEUR, TENEUR EN PROTEINES, LAIT STERILISE, EBULLICION, AGUA, MOLIENDA, SABOR, CONTENIDO PROTEICO, LECHE ESTERILIZADA, |
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