Chemistry, texture, and flavor of soy

গ্রন্থ-পঞ্জীর বিবরন
সংস্থা লেখক:	American Chemical Society. Division of Agricultural and Food Chemistry
অন্যান্য লেখক:	Cadwallader, Keith R. 1963- (Editor), Chang, Sam K. C. (Sam Kow-Ching) (Editor)
বিন্যাস:	Electronic Resource
ভাষা:	English
প্রকাশিত:	Washington, DC American Chemical Society [2010]
মালা:	ACS symposium series 1059
বিষয়গুলি:	Soyfoods > Congresses. Plant proteins > Congresses. Soybean > Congresses. Food > Analysis > Congresses. Electronic books.
অনলাইন ব্যবহার করুন:	Available for University of the Philippines Diliman via ACS Publications. Click here to access Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy