Soybeans as Functional Foods and Ingredients
Keshun Liu
Providing authoritative information, Soybeans as Functional Foods and Ingredients covers soybean chemistry, health benefits, research, and product development. Readers can find answers to key questions such as: What are the nutrients and phytochemicals in soybeans? How can soybeans be utilized as food and as food ingredients so that general populations can reap the health benefits of soy? How can processing and breeding technology help expand soybean food and utilization? The editor's ability to integrate soy food processing and soy ingredient application into the discussion of the various health benefits of soy products sets this book a part from the competition.
عام:
2005
الإصدار:
1
الناشر:
AOCS Press
اللغة:
english
الصفحات:
333
ISBN 10:
1893997332
ISBN 13:
9781893997332
ملف:
PDF, 5.70 MB
IPFS:
,
english, 2005
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حول الملفات
المزيد من نتائج البحث
مميزات أخري 
أكثر المصطلحات والعبارات المستخدمة
قوائم الكتب ذات الصلة
