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Soybean processing feasibility study, volume I · DECfinder

USAID DEC

Soybean processing feasibility study, volume I

Archived 2024DEC · Record PN-AAE-481

SERVOTECH

Soybean processing feasibility study, volume I

1970

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In this record

01Abstract
02Classification
03Related records

Record ID: PN-AAE-481
Language: English
File: PDF

Abstract

No abstract is available for this document.

Connected topics

Development project planning663→
Feasibility studies339→

Related documents

Documents in this collection

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Soybean processing feasibility study, volume II

Training in the production and marketing of soy paneer/tofu at the cottage level

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Training in the production and marketing of soy paneer/tofu at the cottage level

Report : summary of activities related to the start - up of the Insta-Pro and Wenger extruders and training of personnel -- ICAR/CIAE - Bhopal, India, March 9-31, 1990

Food processing

271→

Classification

Document type: Studies & Literature Reviews
DEC type: Other USAID Supported Study/Document
Geography: India
Subject: Food processing
DEC terms: Development project planningFeasibility studiesSoybeans
Sponsoring organization: USAID. Mission to India
Authoring organization: Servotech
Language: English

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1990

USAID DEC

Report : summary of activities related to the start - up of the Insta-Pro and Wenger extruders and training of personnel -- ICAR/CIAE - Bhopal, India, March 9-31, 1990

Open record

Report : production and quality evaluation of soy products for SPU/CIAE/ICAR -- Bhopal, Pantnagar and New Delhi, India, January 21 to March 4, 1990

USAID DEC

Report : production and quality evaluation of soy products for SPU/CIAE/ICAR -- Bhopal, Pantnagar and New Delhi, India, January 21 to March 4, 1990

Soy foods : primary marketing research and industrial liaison in the city of Bhopal, M.P., India

USAID DEC

Soy foods : primary marketing research and industrial liaison in the city of Bhopal, M.P., India

Soy - supplemented bakery products and their nutritional value

USAID DEC

Soy - supplemented bakery products and their nutritional value