Extraction of protein from defatted soy flake suspensions at pH 4.5, pH 3.0, and pH 3.0 in the presence of calcium chloride

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dc.creatorWalker, David Joseph
dc.date.accessioned2016-11-14T23:16:59Z
dc.date.available2011-02-18T18:53:45Z
dc.date.available2016-11-14T23:16:59Z
dc.date.issued1978-05
dc.degree.departmentFood Science and Technologyen_US
dc.description.abstractNot available
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/2346/8483en_US
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.rights.availabilityUnrestricted.
dc.subjectSoyfoodsen_US
dc.subjectSoybean productsen_US
dc.subjectProteinsen_US
dc.titleExtraction of protein from defatted soy flake suspensions at pH 4.5, pH 3.0, and pH 3.0 in the presence of calcium chloride
dc.typeThesis

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