Technology of Production of Edible Flours and Protein Products from Soybeans

Front Cover
Food and Agriculture Organization of the United Nations, 1992 - Business & Economics - 178 pages
Describes the processing of soybeans into oil and meal by solvent extraction, refining of oil into cooking oil, and processing into flours, grits, and protein concentrate. Also covers processing into texturised vegetable protein and into soymilk, tofu, tempeh, soy sauce and miso.

Bibliographic information

TitleTechnology of Production of Edible Flours and Protein Products from Soybeans
Volume 97 of FAO agricultural bulletin
Issue 97 of FAO agricultural services bulletin
AuthorZeki Berk
ContributorFood and Agriculture Organization of the United Nations
Editionillustrated
PublisherFood and Agriculture Organization of the United Nations, 1992
ISBN9251031185, 9789251031186
Length178 pages
Subjects ›  › 

Business & Economics / Industries / Agribusiness
Science / Chemistry / Organic
Technology & Engineering / Agriculture / General
Technology & Engineering / Food Science / Food Types
  
Export CitationBiBTeX EndNote RefMan