|Title of host publication||Research in food science and Nutrition, vol. 1, The Production, Preservation and processing of food|
|Editors||J.V. McLoughlin, B.M. McKenna|
|Place of Publication||Dublin|
|Publication status||Published - 1983|
Nout, M. J. R., & Williams, A. (1983). The use of dairy whey in the preparation of fresh and fermented soymilk products: prliminary investigations. In J. V. McLoughlin, & B. M. McKenna (Eds.), Research in food science and Nutrition, vol. 1, The Production, Preservation and processing of food (pp. 135-136). Dublin: Boole Press.