An edition of Traditional and Modern Japanese Soy Foods (2013)
Traditional and Modern Japanese Soy Foods
Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste
By Takuji Ohyama,Yoshihiko Takahashi,Toshio John,Andrew C. Whitaker,Toshikazu Nishiwaki,Keiko Morohashi,Satoshi Watanabe,Sayaka Shimojo
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Publish Date
Dec 30, 2013
Publisher
Nova Science Publishers, Inc.
Language
-
Pages
167
Description:
subjects: Soybean products, Soy foods