Smith, Allan K.  <br/><br/>
Soybeans: chemistry and technology  /    Volume 1. Proteins. 
Allan K. Smith, Sidney J. Circle. 
 - Connecticut :   The Avi Publishing,   1972. 
 - x; 470 p. :   tablas, figuras 
<br/><br/> Historical background - Genetic and other biological characteristics - Purification and properties of the proteins - Organic solvent treatment of soybeans and soybean fractions - Biologically active components - Nutritional value of food protein products - Biological processes in stored soybeans - Processing soy flours, protein concentrates and protein isolates - Protein products as food ingredients - Fermented soybean food products - Marketing of soybeans and their protein products - Appendix. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>SOJA<br/>INDUSTRIA ALIMENTARIA
<br/><br/><label>Universal Decimal Class. No.: </label>633.34