Chemistry, texture, and flavor of soy
By: [edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry
Contributors: American Chemical Society. Division of Agricultural and Food Chemistry
Series: ACS symposium series -- 1059; ACS symposium series -- 1059.
Publisher: American Chemical Society; Distributed by Oxford University Press
Published: 2010
Place of publication: Washington, DC; [New York]
Language: eng
Number of pages: 412
ISBN-13: 9780841225619
Subjects: Congresses; Soyfoods; Soybean; Plant proteins; Food; Analysis
Notes: Includes bibliographical references and index.