Assessment of the colloidal and functional properties of soybean curd residue “okara” (Glycine max) for encapsulation

书目详细资料
主要作者:	Oryan, Willaine Bless P.
其他作者:	Peralta, Justin Godfred B. (adviser.)
格式:	Thesis
语言:	英语
主题:	Colloids. Emulsions. Protein functionality. Encapsulation. Colloidal properties. Okara. FTIR analysis. Soybean curd residue.
在线阅读:	Available for University of the Philippines Diliman via Digital Archives. Click here to access