Journals Higher Education



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Published: 15 September 2011

424 Pages | 125 illustrations


ISBN: 9780841225619

Bookseller Code (AJ)

Chemistry, Texture, and Flavor of Soy


Edited by Keith Cadwallader and Edited by Sam Chang

ACS Symposium Series

  • Will serve as a platform for future scientific and technological studies leading to improvements in the quality and acceptability of soy foods.

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