Soybeans: Chemistry, Technology and Utilization 1997 edition

Keshun Liu

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Soybeans: Chemistry, Technology and Utilization 1997 edition

Provides coverage of the chemistry, nutritional significance, assay methodology, and changes during maturation, storage, processing, and germination of each soybean component, including isoflavone. This title covers the preparation methods, scientific principles, and processing innovations of each traditional and Westernized soyfoods.

532 pages, biography

Media	Books Hardcover Book (Book with hard spine and cover)
Released	July 31, 1997
ISBN13	9780834212992
Publishers	Aspen Publishers Inc.,U.S.
Pages	532
Dimensions	155 × 235 × 31 mm · 952 g
Language	English

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