Final report on physio-chemical properties of texturized protein products /

Bibliographic Details
Main Author:	Rhee, K. C. (Khee Choon)
Corporate Authors:	National Science Foundation (U.S.), Food Protein Research and Development Center (Texas Engineering Experiment Station)
Format:	Book
Language:	English
Published:	College Station, Tex. : Food Protein Research and Development Center, Texas A&M University, [1979]
Subjects:	Protein products industry. Textured soy proteins.

Cushing: Texas A&M Publications (Remote Storage: 2-3 day retrieval)