| Judul | Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk / Wah-Kang Chong |
| Pengarang | Wah-Kang Chong |
| Penerbitan | Netherlands, New Delhi : Springer Nature B.V., 2019 |
| Deskripsi Fisik | 4371-4379 hlm, :ilus, ;21 cm X 29,5 cm |
| ISSN | 09758402 |
| Subjek | Jurnal Kedelai |
| Bentuk Karya | Tidak ada kode yang sesuai |
| Target Pembaca | Tidak ada kode yang sesuai |
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| 084 | # | # | $a 637.1 WAH t |
| 100 | 0 | # | $a Wah-Kang Chong |
| 245 | 1 | # | $a Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk /$c Wah-Kang Chong |
| 260 | # | # | $a Netherlands, New Delhi :$b Springer Nature B.V.,$c 2019 |
| 300 | # | # | $a 4371-4379 hlm, : $b ilus, ; $c 21 cm X 29,5 cm |
| 650 | # | 4 | $a Jurnal |
| 650 | # | 4 | $a Kedelai |
| No | Nama File | Nama File Format Flash | Format File | Action |
| 1 | Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk.pdf | Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk | Baca Online |
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