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Effect of differing mineral contents in process water on the quantity and nitrogen concentration of protein isolates from defatted soy and cottonseed flours
|dc.description||Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to email@example.com, referencing the URI of the item.||en|
|dc.description||Bibliography: leaves 55-59.||en|
|dc.publisher||Texas A&M University|
|dc.rights||This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use.||en|
|dc.subject||Major food technology.||en|
|dc.title||Effect of differing mineral contents in process water on the quantity and nitrogen concentration of protein isolates from defatted soy and cottonseed flours||en|
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