Title: Soybeans: Chemistry, Technology, and Utilization
Abstract: Part 1: Agronomic characteristics, production and marketing. Part 2: Chemistry and nutrition of soybean components. Part 3: Biological and compositional changes during seed maturation, storage and germination. Part 4: Non-fermented oriental soyfoods. Part 5: Fermented oriental soyfoods. Part 6: Soybean oil extraction and processing. Part 7: Properties and edible application of soybean oil. Part 8: Soybean protein products. Part 9: The second generation of soyfoods. Part 10: Soyfoods: their role in disease prevention and treatment. Part 11: Soybean improvements through plant breeding and genetic engineering.
Publication Year: 1995
Publication Date: 1995-12-31
Language: en
Type: book
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Cited By Count: 836
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