Listing of co-sponsors, officials, and committee members of the World Soy Protein Conference Report Pages: 6A - 8A
World protein markets—a supplier’s view Earl L. Butz Plenary Session I—World Protein Markets Pages: 57A - 58A
Soy proteins in foods—Retrospect and prospect John Coppock Plenary Session I—World Protein Markets Pages: 59A - 62A
Soybean proteins: Their production, properties, and food uses. A selected bibliography W. J. Wolf Plenary Session I—World Protein Markets Pages: 63A - 66A
Soy protein products and their production Frank E. Horan Plenary Session II—Soy Protein Products, Their Production, And Properties Pages: 67A - 73A
Full-fat soy flour William Pringle Plenary Session II—Soy Protein Products, Their Production, And Properties Pages: 74A - 76A
Defatted soy flour and grits Richard L. Kellor Plenary Session II—Soy Protein Products, Their Production, And Properties Pages: 77A - 80A
Composition, nutritional, and functional properties, and quality criteria of soy protein concentrates and soy protein isolates Karl F. Mattil Plenary Session II—Soy Protein Products, Their Production, And Properties Pages: 81A - 84A
Nutritional aspects in textured soy proteins M. M. Hamdy Plenary Session II—Soy Protein Products, Their Production, And Properties Pages: 85A - 90A
Spun-fiber textured products Daniel RosenfieldWarren E. Hartman Plenary Session II—Soy Protein Products, Their Production, And Properties Pages: 91A - 94A
Interaction of flavor compounds with soy protein Hans A. Gremli Plenary Session II—Soy Protein Products, Their Production, And Properties Pages: 95A - 97A
Some aspects of research in the application of soy proteins in foods E. H. M. Greuell Plenary Session II—Soy Protein Products, Their Production, And Properties Pages: 98A - 100A
Authorizations and restrictions on soy protein in foods in the U.S. Virgil O. Wodicka Plenary Session III—Legal And Regulatory Aspects Of Soy Utilization In Foods Pages: 101A - 103A
Regulations governing the use of soy protein in meat and poultry products in the U.S. Harry C. Mussman Plenary Session III—Legal And Regulatory Aspects Of Soy Utilization In Foods Pages: 104A - 106A
The U.K. legislative approach to the use of soy proteins in food A. G. Ward Plenary Session III—Legal And Regulatory Aspects Of Soy Utilization In Foods Pages: 107A - 109A
Position of soy protein processors in relation to laws and regulations Joseph N. Czarnecki Plenary Session III—Legal And Regulatory Aspects Of Soy Utilization In Foods Pages: 110A - 110A
Government role and participation in development and marketing of soy protein foods Tokuji Watanabe Plenary Session III—Legal And Regulatory Aspects Of Soy Utilization In Foods Pages: 111A - 115A
Soy products in bakery goods Robert H. Cotton Plenary Session IV—Utilization Of Soy Protein In Foods—Session A Pages: 116A - 119A
Soy flour in European-type bread Tadeusz JakubczykHanna Haberowa Plenary Session IV—Utilization Of Soy Protein In Foods—Session A Pages: 120A - 122A
Soy grits, flour, concentrates, and isolates in meat products Joseph Rakosky Jr. Plenary Session IV—Utilization Of Soy Protein In Foods—Session A Pages: 123A - 127A
Textured proteins in meats and meat-like products M. Dean Wilding Plenary Session IV—Utilization Of Soy Protein In Foods—Session A Pages: 128A - 130A
Beef/soy: Consumer acceptance Kenneth M. Wolford Plenary Session IV—Utilization Of Soy Protein In Foods—Session A Pages: 131A - 133A
Use of soy proteins in Swedish foods Ragnar Ohlson Plenary Session IV—Utilization Of Soy Protein In Foods—Session A Pages: 134A - 134A
Soy protein products in other foods Arthur A. LevinsonJohn F. Lemancik Plenary Session IV—Utilization Of Soy Protein In Foods—Session A Pages: 135A - 137A
Soy protein foods in U.S. assistance programs F. R. Senti Plenary Session V—Utilization Of Soy Protein In Foods—Session B Pages: 138A - 140A
Soy protein in school feeding programs J. T. McCloud Plenary Session V—Utilization Of Soy Protein In Foods—Session B Pages: 141A - 142A
Soy products in national and international programs: Field and emergency programs Margot Higgins Plenary Session V—Utilization Of Soy Protein In Foods—Session B Pages: 143A - 145A
International programs utilizing soy foods: The world food program George H. W. Hutton Plenary Session V—Utilization Of Soy Protein In Foods—Session B Pages: 146A - 148A
Food for peace program Frank Ellis Plenary Session V—Utilization Of Soy Protein In Foods—Session B Pages: 149A - 149A
Agency for international development’s program for development and utilization of soybeans in the developing world G. K. Parman Plenary Session V—Utilization Of Soy Protein In Foods—Session B Pages: 150A - 151A
Nutritional effectiveness of soy cereal foods in undernourished infants George G. GrahamJuan M. Baertl Plenary Session VI—Nutritional Aspects Of Soy Protein Foods Pages: 152A - 155A
Nutritional value and economic aspects of fortification of foods of plant origin with soy protein Ferenc Balla Plenary Session VI—Nutritional Aspects Of Soy Protein Foods Pages: 156A - 158A
Chemical-nutritional physiological evaluation of a few products manufactured with the use of soy protein György Kárpáti Plenary Session VI—Nutritional Aspects Of Soy Protein Foods Pages: 159A - 160A
Biological and physiological factors in soybeans Joseph J. Rackis Plenary Session VI—Nutritional Aspects Of Soy Protein Foods Pages: 161A - 174A
Future developments in soy protein research and technology Harold L. Wilcke Plenary Session VII—Future Developments And Prospects Pages: 175A - 177A
Future of soy protein foods in the marketplace R. W. Fischer Plenary Session VII—Future Developments And Prospects Pages: 178A - 180A
Summary of the world soy protein conference A. R. Baldwin Plenary Session VII—Future Developments And Prospects Pages: 181A - 184A
