Use of soy protein isolate and yeast protein and glycan in synthetic ice cream and ice milk

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Otto, Kirk F.

Date: 1975

Subjects: Food additives
Ice cream, ices, etc
Soybean

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: 2, vi, 61 leaves

Permalink: https://doi.org/doi:10.25335/4d8v-ew47