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:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, DC : American Chemical Society, ©2010.
Series:	ACS symposium series ; 1059.
Subjects:	Soyfoods > Congresses. Plant proteins > Congresses. Soybean > Congresses. Food > Analysis > Congresses. Soyfoods. Glycine max Soy Foods Soja (Aliment) > Congrès. Protéines végétales > Congrès. Soja > Congrès. Aliments > Analyse > Congrès. Soja (Aliment) TECHNOLOGY & ENGINEERING > Food Science. Food > Analysis Plant proteins Soybean Soyfoods Electronic books. Conference proceedings. Congress proceedings (reports) Conference papers and proceedings Conference papers and proceedings. Actes de congrès.
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