Lokasi: Effect of bean:water ratio, emulsifier, and stabilizer on physicochemical characteristics and stability of retorted soymilk

Main Author:	Laura, Laura
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2012
Subjects:	TP368-456 Food processing and manufacture
Online Access:	http://repository.uph.edu/1265/1/Title.pdf http://repository.uph.edu/1265/2/Abstracts.pdf http://repository.uph.edu/1265/3/ToC.pdf http://repository.uph.edu/1265/4/Chapter1.pdf http://repository.uph.edu/1265/5/Chapter2.pdf http://repository.uph.edu/1265/6/Chapter3.pdf http://repository.uph.edu/1265/7/Chapter4.pdf http://repository.uph.edu/1265/8/Chapter5.pdf http://repository.uph.edu/1265/9/Bibliography.pdf http://repository.uph.edu/1265/10/Appendices.pdf http://repository.uph.edu/1265/11/Publication-Agreement.pdf http://repository.uph.edu/1265/

Koleksi	Repository UPH
Gedung	The Johannes Oentoro Library
Institusi	Universitas Pelita Harapan
Kota	KOTA TANGERANG
Provinsi	BANTEN
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