"Gelsoy"
| dc.rights | North Dakota State University | en_US |
| dc.title | "Gelsoy" | en_US |
| dc.type | Article | en_US |
| dc.description | This announces the advent of a new soybean-protein product, named Gelsoy, which had three different uses: jelling agent in foods, can be used instead of whipped eggs and as an adhesive. Gelsoy is a fine white powder obtained from soybean flakes by a process of alcohol and water extraction. | |
| dc.date.accessioned | 2014-08-04T19:42:21Z | |
| dc.date.available | 2014-08-04T19:42:21Z | |
| dc.date.issued | 1950 | |
| dc.identifier.uri | http://hdl.handle.net/10365/23671 | |
| dc.relation.ispartof | Bimonthly Bulletin; 13:2; Nov/Dec 1950 |