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  Search result  Your search for [subject]Soymilk returned 9 records.  
 
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  Thesis The effect of soybean pre-treatment on the quality of soymilk.

by Manullang, Monang H.; 1977.

Subject: Soymilk.

  
     
Relevance: 11.66%
 
     
  Thesis Development of flavored soymilk yogurt.

by Kintana, Karen Rose Castro; 2001.

Subject: Yogurt; Soymilk.

  
     
Relevance: 11.53%
 
     
  Book Soymilk.

by Ang HG, et, al.; Singapore: ASEAN Sub-committee on Protein, 1984.

Subject: Soybeans-nutritional value; Soymilk-formulation; Milk.

  
     
Relevance: 11.04%
 
     
  Book Soymilk.

by Theng, C.Y.; Singapore: Science Council of Singapore for the Asean Sub-Committee on Protein, 1984.

Subject: Food Science and Technology; Soymilk -- Processing.

  
     
Relevance: 11.04%
 
     
  Continuing Resource Comparative acceptability of soymilks produced by different processing methods.

by Banzon, Julian A.;

Subject: Food Science and Technology; Soymilk -- Organoleptic properties.

  
     
Relevance: 10.92%
 
     
  Thesis Effects of soybean milk-skimmilk mixtures on diary calves in veal production...

by Chaisrisongkram, Wipit.; 1971.

Subject: Calves -- Feeding and feeds; Soymilk; Dissertations, Academic -- Philippines.

  
     
Relevance: 10.80%
 
     
  Book Proceedings of workshop on transfer of technology in food processing in ASEAN-Kuala Terengganu, Malaysia October 8-13, 1984.

Malaysia: ASEAN Sub-Committee on Protein.

Subject: Food industry development-asean; Technology transfer; Soymilk ultrafiltration; Food industries-adoption scheme; Packaging technology-food; Food processing thailand.

  
     
Relevance: 8.85%
 
     
  Book Great flavor of soybean.

Los Banos, Laguna: PCARRD-DOST.

Subject: Taosi; Taho; Protein; Soybean-non fermented; Soybean-fermented; Soymilk; Soybean; Soy sauce; Soybean-mature; Texturized vegetable; Tokwa; Soybean products; Recipe book.

  
     
Relevance: 8.71%
 
     
  Book Great flavor of soybean.

Los Banos, Laguna: (PCARRD) (TAPI), 1996.

Subject: Soybean-Flavors; Soymilk; Tokwa; Fermented soybean; Non-fermented soybean; Mature soybean; Green soybean; Texturized vegetable protein.

  
     
Relevance: 8.66%
 
     
 
         
         
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