History of Soybeans and Soyfoods in the Caribbean / West Indies (1767-2022) PDF Download
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Author: William Shurtleff; Akiko Aoyagi Publisher: Soyinfo Center ISBN: 1948436655 Category : Reference Languages : en Pages : 368
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 30 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi Publisher: Soyinfo Center ISBN: 1948436655 Category : Reference Languages : en Pages : 368
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 30 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi Publisher: Soyinfo Center ISBN: 194843623X Category : Soybean products Languages : en Pages : 1005
Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographic index. 189 photographs and illustrations, many in color. Free of charge in digital PDF format on Google Books.
Author: Susan Kleiner Publisher: Human Kinetics ISBN: 1450430171 Category : Health & Fitness Languages : en Pages : 378
Book Description
More than a sports nutrition book, Power Eating is a scientific blueprint for helping strength and power athletes achieve superior performance. All chapters and meal plans in this updated edition reflect the latest research to enable competitive and novice athletes to gain power, reduce body fat, build muscle, tighten mental focus, and enhance training.
Author: Kleiner, Susan Publisher: Human Kinetics ISBN: 1492567264 Category : Health & Fitness Languages : en Pages : 432
Book Description
The New Power Eating delivers a science-based nutrition plan that explains what to eat and when and how to customize your diet for your physique, performance, and energy needs. This is the authoritative guide for adding muscle and cutting fat.
Author: William Shurtleff Publisher: ISBN: 9781580080132 Category : Cookery (Tofu) Languages : en Pages : 340
Book Description
Over 500 recipes - from Japanese five-colour sushi rice with tofu to grilled tofu with Korean barbecue sauce - and hints on making your own tofu dishes. This reference book also covers the production of tofu and other soy products, along with Asian cooking equipment and techniques.
Author: Mian N. Riaz Publisher: CRC Press ISBN: 1420037951 Category : Technology & Engineering Languages : en Pages : 302
Book Description
Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details t
Author: Ram J. Singh Publisher: CRC Press ISBN: 1420005367 Category : Science Languages : en Pages : 324
Book Description
Summarizing landmark research, Volume 4 of this essential seriesfurnishes information on the availability of germplasm resources that breeders can exploit for producing high-yielding oilseed crop varieties. Written by leading international experts, this volume presents the most up-to-date information on employing genetic resources to increas
Author: William Shurtleff; Akiko Aoyagi Publisher: Soyinfo Center ISBN: 1928914748 Category : Soybean Languages : en Pages : 327
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 23 maps, photographs and illustrations. Free of charge in digital PDF format on Google Books.
Author: Fernanda A. R. Oliveira Publisher: CRC Press ISBN: 9781420049008 Category : Technology & Engineering Languages : en Pages : 442
Book Description
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the mul
Author: William Shurtleff; Akiko Aoyagi
Author: William Shurtleff; Akiko Aoyagi
Author: William Shurtleff; Akiko Aoyagi
Author: Susan Kleiner
Author: Kleiner, Susan
Author: William Shurtleff
Author: William Shurtleff
Author: Mian N. Riaz
Author: Ram J. Singh
Author: William Shurtleff; Akiko Aoyagi
Author: Fernanda A. R. Oliveira