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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 50 |
| Chapters | 5 |
| Format | MS Word & PDF |
| Reference No. | FTE0048 |
Abstract
Chapter One1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two2.0 Literature Review 2.1 Milk From Soybeans 2.2 Nutritional Value Of Soybeans 2.3 Essential Amino Acid Content Of Soybeans 2.4 Undesirable Components Of Soybeans 2.4.1 Trypsin Inhibitor 2.4.2 Clrease 2.4.3 Haemagluttuis 2.4.4 Gioterogens 2.4.5 Phytic Acid 2.4.6 Bitter And Beeany Flavour 2.4.7 Flatus 2.4.8 Soymilk Fla…
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Full material
₦ 5,000 $(29)
| Pages | 50 |
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