The book of soybeans
1984
Watanabe, Tokuji | Kishi, Asako
Abstract: This reference book features information about soybeans and recipes containing soybeans. Soybeans are an important source of proteins and oil. Soybeans, because of their hard texture, have been processed into a number of food products such as tofu soy sauce, and tempeh. The book is divided into 2 parts. Part 1 contains general information about soybeans, a historical perspective and 5 chapters focusing on soybean characteristics, uses and food products. Part 2 features recipes using soybeans or soybean products. An afterword bibliography, general and recipe index are included. (kbc).
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Эту запись предоставил National Agricultural Library