Explore: Soy Flour
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AI-Generated Overview About “soy-flour”:
Books Results
Source: The Open Library
The Open Library Search Results
Search results from The Open Library
142 tested recipes for Stoy soy flour
By A.E. Staley Manufacturing Company
“42 tested recipes for Stoy soy flour” Metadata:
- Title: ➤ 42 tested recipes for Stoy soy flour
- Author: ➤ A.E. Staley Manufacturing Company
- Language: English
- Number of Pages: Median: 20
- Publisher: A.E. Staley MFG. Co.
- Publish Date: 1943
- Publish Location: Decatur, Illinois
“42 tested recipes for Stoy soy flour” Subjects and Themes:
Edition Identifiers:
- The Open Library ID: OL50139099M
- Online Computer Library Center (OCLC) ID: 894780631
Access and General Info:
- First Year Published: 1943
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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2Some recent views about soya flour
By A. A. Horvath
“Some recent views about soya flour” Metadata:
- Title: ➤ Some recent views about soya flour
- Author: A. A. Horvath
- Language: English
- Number of Pages: Median: 10
- Publisher: A.A. Horvath
- Publish Date: 1935
- Publish Location: [Newark, Del
“Some recent views about soya flour” Subjects and Themes:
- Subjects: Soy flour
Edition Identifiers:
- The Open Library ID: OL2115609M
- Library of Congress Control Number (LCCN): 88171194
Access and General Info:
- First Year Published: 1935
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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3Staley's soy flours
“Staley's soy flours” Metadata:
- Title: Staley's soy flours
- Language: English
- Number of Pages: Median: 39
- Publisher: Staley Sales Corp.
- Publish Date: 1932
- Publish Location: Decatur, Ill
“Staley's soy flours” Subjects and Themes:
Edition Identifiers:
- The Open Library ID: OL2140261M
- Library of Congress Control Number (LCCN): 88209071
Access and General Info:
- First Year Published: 1932
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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4The Development and production of soy-ogi (a corn based complete protein food)
By I. A. Akinrele
“The Development and production of soy-ogi (a corn based complete protein food)” Metadata:
- Title: ➤ The Development and production of soy-ogi (a corn based complete protein food)
- Author: I. A. Akinrele
- Language: English
- Number of Pages: Median: 63
- Publisher: Federal Ministry of Industries
- Publish Date: 1970
- Publish Location: Lagos
“The Development and production of soy-ogi (a corn based complete protein food)” Subjects and Themes:
Edition Identifiers:
- The Open Library ID: OL3138755M
- Library of Congress Control Number (LCCN): 82465845
Access and General Info:
- First Year Published: 1970
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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5Bibliography of soy flour and cereal-soy blends
By Shurtleff, William
“Bibliography of soy flour and cereal-soy blends” Metadata:
- Title: ➤ Bibliography of soy flour and cereal-soy blends
- Author: Shurtleff, William
- Language: English
- Number of Pages: Median: 427
- Publisher: Soyfoods Center
- Publish Date: 1990
- Publish Location: Lafayette, CA, USA
“Bibliography of soy flour and cereal-soy blends” Subjects and Themes:
- Subjects: Cereal-soy blends - Bibliography - Soy flour
Edition Identifiers:
- The Open Library ID: OL1882073M
- Library of Congress Control Number (LCCN): 90042775
- All ISBNs: 9780933332669 - 0933332661
Access and General Info:
- First Year Published: 1990
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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6The soya bean and the new soya flour
By Christian Johan Ferrée

“The soya bean and the new soya flour” Metadata:
- Title: ➤ The soya bean and the new soya flour
- Author: Christian Johan Ferrée
- Languages: dut - English
- Number of Pages: Median: 79
- Publisher: ➤ W. Heinemann (medical books) ltd.
- Publish Date: 1929
- Publish Location: London
“The soya bean and the new soya flour” Subjects and Themes:
Edition Identifiers:
- The Open Library ID: OL17871985M
- Library of Congress Control Number (LCCN): 30000757
Access and General Info:
- First Year Published: 1929
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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7Lumen
By G. J Caton

“Lumen” Metadata:
- Title: Lumen
- Author: G. J Caton
- Language: English
- Number of Pages: Median: 245
- Publisher: Lumen Food Corp
- Publish Date: 1986
“Lumen” Subjects and Themes:
- Subjects: ➤ Soy proteins - Meat substitutes - Cooking (Soybeans) - Nutrition - Soyfoods - Soy flour - Soybean products
Edition Identifiers:
- The Open Library ID: OL11536768M
- Online Computer Library Center (OCLC) ID: 15157011
- Library of Congress Control Number (LCCN): 86062413
- All ISBNs: 9780939955008 - 0939955008
Access and General Info:
- First Year Published: 1986
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
Online Borrowing:
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834 recipes using the new soybean flour & flakes
By Lucile Brewer
“34 recipes using the new soybean flour & flakes” Metadata:
- Title: ➤ 34 recipes using the new soybean flour & flakes
- Author: Lucile Brewer
- Language: English
- Number of Pages: Median: 15
- Publisher: ➤ Cooperative G.L.F. Farm Products, Inc.
- Publish Date: 1943
- Publish Location: Ithaca, New York
“34 recipes using the new soybean flour & flakes” Subjects and Themes:
- Subjects: American Cooking - Soy flour - Soyfoods
Edition Identifiers:
- The Open Library ID: OL54713966M
- Online Computer Library Center (OCLC) ID: 882115670
Access and General Info:
- First Year Published: 1943
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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9A Study of nine corn-based food blends formulated by computer for maximum protein quality

“A Study of nine corn-based food blends formulated by computer for maximum protein quality” Metadata:
- Title: ➤ A Study of nine corn-based food blends formulated by computer for maximum protein quality
- Language: English
- Number of Pages: Median: 24
- Publisher: ➤ Agricultural Research Service (Southern Region), U.S. Dept. of Agriculture - Southern Regional Research Center [distributor]
- Publish Date: 1984
- Publish Location: New Orleans, La
“A Study of nine corn-based food blends formulated by computer for maximum protein quality” Subjects and Themes:
- Subjects: ➤ Protein composition - Food composition - Dried milk - Peanut flour - Color - Convenience foods - Texture - Cottonseed products - Storage quality - Microbial contamination - Whey protein - Corn meal - Soy flour
Edition Identifiers:
- The Open Library ID: OL15312383M
Access and General Info:
- First Year Published: 1984
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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10Getting acquainted with soya flour and grits
By Ruth Van Deman

“Getting acquainted with soya flour and grits” Metadata:
- Title: ➤ Getting acquainted with soya flour and grits
- Author: Ruth Van Deman
- Language: English
- Publisher: ➤ United States Department of Agriculture
- Publish Date: 1943
- Publish Location: [Washington, D.C.]
“Getting acquainted with soya flour and grits” Subjects and Themes:
- Subjects: ➤ Soy flour - Radio addresses, debates - Home economics extension work - World War, 1939-1945 - Grits - Food supply - Cooking (Soybeans)
- Places: United States
Edition Identifiers:
- The Open Library ID: OL25671989M
- Online Computer Library Center (OCLC) ID: 904782146
Access and General Info:
- First Year Published: 1943
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Online Borrowing:
- Borrowing from Open Library: Borrowing link
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11Use soy-bean flour to save wheat, meat, and fat
By United States. Department of Agriculture. States Relations Service

“Use soy-bean flour to save wheat, meat, and fat” Metadata:
- Title: ➤ Use soy-bean flour to save wheat, meat, and fat
- Author: ➤ United States. Department of Agriculture. States Relations Service
- Language: English
- Publisher: ➤ U.S. Dept. of Agriculture, Office of the Secretary
- Publish Date: 1918
- Publish Location: Washington, D.C
“Use soy-bean flour to save wheat, meat, and fat” Subjects and Themes:
- Subjects: Soy flour - Cooking (Soybeans)
Edition Identifiers:
- The Open Library ID: OL33223348M
- Online Computer Library Center (OCLC) ID: 24463798
Access and General Info:
- First Year Published: 1918
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
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12The growth-promoting values of the proteins of soybean flour, peanut flour, and cottonseed flour--
By D. Breese Jones

“The growth-promoting values of the proteins of soybean flour, peanut flour, and cottonseed flour--” Metadata:
- Title: ➤ The growth-promoting values of the proteins of soybean flour, peanut flour, and cottonseed flour--
- Author: D. Breese Jones
- Language: English
- Publisher: ➤ U.S. Dept. of Agriculture, Bureau of Agricultural Chemistry and Engineering
- Publish Date: 1942
- Publish Location: [Washington, D.C.?]
“The growth-promoting values of the proteins of soybean flour, peanut flour, and cottonseed flour--” Subjects and Themes:
- Subjects: Flour industry - Soy flour - Peanut products - Cottonseed products
- Places: United States
Edition Identifiers:
- The Open Library ID: OL33170888M
- Online Computer Library Center (OCLC) ID: 826861113
Access and General Info:
- First Year Published: 1942
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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- Borrowing from Open Library: Borrowing link
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13Question box
By United States. Department of Agriculture. Radio Service

“Question box” Metadata:
- Title: Question box
- Author: ➤ United States. Department of Agriculture. Radio Service
- Language: English
- Publisher: ➤ United States Department of Agriculture, Office of Information, Radio Service
- Publish Date: 1944
- Publish Location: [Washington, D.C.]
“Question box” Subjects and Themes:
- Subjects: ➤ Spotting (Cleaning) - Clothes moths - Baking - Waterproofing of fabrics - Pillows - Soy flour - Cleaning - Honey - Patternmaking - Food - Soups - Storage - Rugs
Edition Identifiers:
- The Open Library ID: OL25587392M
- Online Computer Library Center (OCLC) ID: 867861557
Access and General Info:
- First Year Published: 1944
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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14A case study of expeller production of soybean flour in India
By Sheldon W. Williams

“A case study of expeller production of soybean flour in India” Metadata:
- Title: ➤ A case study of expeller production of soybean flour in India
- Author: Sheldon W. Williams
- Language: English
- Number of Pages: Median: 12
- Publisher: ➤ College of Agriculture, University of Illinois at Urbana-Champaign
- Publish Date: 1974
- Publish Location: [Urbana]
“A case study of expeller production of soybean flour in India” Subjects and Themes:
- Subjects: Soy flour
Edition Identifiers:
- The Open Library ID: OL14123070M
- Online Computer Library Center (OCLC) ID: 1497128
Access and General Info:
- First Year Published: 1974
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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15Effect of soy flour on fat absorption by cake donuts
By Merrie Lyn Martin
“Effect of soy flour on fat absorption by cake donuts” Metadata:
- Title: ➤ Effect of soy flour on fat absorption by cake donuts
- Author: Merrie Lyn Martin
- Language: English
- Number of Pages: Median: 49
- Publisher: Kansas State University
- Publish Date: 1985
“Effect of soy flour on fat absorption by cake donuts” Subjects and Themes:
- Subjects: Soy flour - Doughnuts--Composition - Oils and fats, Edible - Fried food
Edition Identifiers:
- The Open Library ID: OL58819903M
Access and General Info:
- First Year Published: 1985
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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- Borrowing from Open Library: Borrowing link
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