Chemistry, texture, and flavor of soy /
Chemistry, texture, and flavor of soy /
[edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry.
- Washington, DC : American Chemical Society, 2010.
- xii, 412 p. : ill. (some col.) ; 24 cm.
- ACS symposium series ; 1059. .
- ACS symposium series ; 1059. .
Includes bibliographical references and index.
9780841225619 (hbk.) RM541.37 0841225613 (hbk.)
Soyfoods--Congresses.
Plant proteins--Congresses.
Soybean--Congresses.
Food--Analysis--Congresses.
Includes bibliographical references and index.
9780841225619 (hbk.) RM541.37 0841225613 (hbk.)
Soyfoods--Congresses.
Plant proteins--Congresses.
Soybean--Congresses.
Food--Analysis--Congresses.