The use of dairy whey in the preparation of fresh and fermented soymilk products: prliminary investigations

M.J.R. Nout, A. Williams

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

Original language	English
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
Publisher	Boole Press
Pages	135-136
Publication status	Published - 1983

Cite this

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title = "The use of dairy whey in the preparation of fresh and fermented soymilk products: prliminary investigations",

author = "M.J.R. Nout and A. Williams",

year = "1983",

language = "English",

pages = "135--136",

editor = "J.V. McLoughlin and B.M. McKenna",

booktitle = "Research in food science and Nutrition, vol. 1, The Production, Preservation and processing of food",

publisher = "Boole Press",

}

The use of dairy whey in the preparation of fresh and fermented soymilk products: prliminary investigations. / Nout, M.J.R.; Williams, A.
Research in food science and Nutrition, vol. 1, The Production, Preservation and processing of food. ed. / J.V. McLoughlin; B.M. McKenna. Dublin: Boole Press, 1983. p. 135-136.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

TY - CHAP

T1 - The use of dairy whey in the preparation of fresh and fermented soymilk products: prliminary investigations

AU - Nout, M.J.R.

AU - Williams, A.

PY - 1983

Y1 - 1983

M3 - Chapter

SP - 135

EP - 136

BT - Research in food science and Nutrition, vol. 1, The Production, Preservation and processing of food

A2 - McLoughlin, J.V.

A2 - McKenna, B.M.

PB - Boole Press

CY - Dublin

ER -