Chemistry, texture, and flavor of soy /

Bibliographic Details
Corporate Author:	American Chemical Society. Division of Agricultural and Food Chemistry
Other Authors:	Cadwallader, Keith R., 1963-, Chang, Sam K. C. (Sam Kow-Ching)
Format:	Book
Language:	English
Published:	Washington, DC : American Chemical Society ; [2010]
Series:	ACS symposium series ; 1059.
Subjects:	Soyfoods > Congresses. Plant proteins > Congresses. Soybean > Congresses. Food > Analysis > Congresses.

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