Chemistry, texture, and flavor of soy

Podrobná bibliografie
Korporativní autor:	American Chemical Society. Division of Agricultural and Food Chemistry
Další autoři:	Cadwallader, Keith R. 1963- (Editor), Chang, Sam K. C. (Sam Kow-Ching) (Editor)
Médium:	Electronic Resource
Jazyk:	English
Vydáno:	Washington, DC American Chemical Society [2010]
Edice:	ACS symposium series 1059
Témata:	Soyfoods > Congresses. Plant proteins > Congresses. Soybean > Congresses. Food > Analysis > Congresses. Electronic books.
On-line přístup:	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