Author: Thomas H. ApplewhitePublisher: The American Oil Chemists Society
ISBN: 9780935315257
Category : Science
Languages : en
Pages : 594
Book Description
Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs
Author: Thomas H. ApplewhitePublisher: The American Oil Chemists Society
ISBN: 9780935315257
Category : Science
Languages : en
Pages : 594
Book Description
History of Soybeans and Soyfoods in Sweden, Norway, Denmark and Finland (1735-2015)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1928914802
Category :
Languages : en
Pages : 562
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 134 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
History of U.S. Federal and State Governments' Work with Soybeans (1862-2017)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1928914918
Category :
Languages : en
Pages : 3583
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 362 photographs and illustrations. Free of charge in digital PDF format on Google Books
History of Soybeans and Soyfoods in Korea (544 CE to 2021)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436396
Category : History
Languages : en
Pages : 978
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.
History of Soy Sauce (160 CE To 2012)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914446
Category : Fermented soyfoods
Languages : en
Pages : 2523
Book Description
Protein Functionality in Food Systems
Author: Navam S. HettiarachchyPublisher: CRC Press
ISBN: 9780824791971
Category : Technology & Engineering
Languages : en
Pages : 542
Book Description
This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.
History of Soybeans and Soyfoods in Canada (1831-2019)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436116
Category : Soybean
Languages : en
Pages : 1632
Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 224 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Soy and Health 2000
Author: Koen DescheemaekerPublisher: Garant
ISBN: 9789044111279
Category : Medical
Languages : en
Pages : 216
Book Description
History of Soybean Variety Development, Breeding and Genetic Engineering (1902-2020)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436205
Category : Soybean
Languages : en
Pages : 1481
Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographic index. 152 photographs and illustrations - mostly color, Free of charge in digital format on Google Books.
History of Soybeans and Soyfoods in Greece, the European Union, and Small Western European Countries
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1928914810
Category : Soybean
Languages : en
Pages : 243
Book Description
The world''s most comprensive, well documented, and well illustrated book on this sunject. With extensive index. 20 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.