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Chemistry, texture, and flavor of soy /

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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.
Online Access:Connect to the full text of this electronic book
Description
Physical Description:1 online resource : illustrations.
Bibliography:Includes bibliographical references and index.
ISBN:9780841225626
0841225621