Chemistry, texture, and flavor of soy / 
[edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry. 
 - Washington, DC :  American Chemical Society,  2010. 
 - xii, 412 p. :  ill. (some col.) ;  24 cm. 
 - ACS symposium series ;  1059. .
 - ACS symposium series ;  1059. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9780841225619 (hbk.)  RM541.37 0841225613 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Soyfoods--Congresses.<br/>Plant proteins--Congresses.<br/>Soybean--Congresses.<br/>Food--Analysis--Congresses.