Chemistry, texture, and flavor of soy

Chemistry, texture, and flavor of soy

ग्रंथसूची विवरण
निगमित लेखक: American Chemical Society. Division of Agricultural and Food Chemistry
अन्य लेखक: Cadwallader, Keith R. 1963- (संपादक), Chang, Sam K. C. (Sam Kow-Ching) (संपादक)
स्वरूप: Electronic Resource
भाषा:English
प्रकाशित: Washington, DC American Chemical Society [2010]
श्रृंखला:ACS symposium series 1059
विषय:
Soyfoods > Congresses.
Plant proteins > Congresses.
Soybean > Congresses.
Food > Analysis > Congresses.
Electronic books.
ऑनलाइन पहुंच: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