TY  - BOOK
AU  - Smith,Allan K.
AU  - Circle,Sidney J
TI  - Soybeans: chemistry and technology  /  : Volume 1. Proteins
PY  - 1972///
CY  - Connecticut : 
PB  - The Avi Publishing, 
KW  - SOJA
KW  - INDUSTRIA ALIMENTARIA
N2  - 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
ER  -