Soybeans as functional foods and ingredients

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Bibliographic Details
Other Authors:	Liu, KeShun 1958-
Format:	Unknown
Published:	Champaign, Ill AOCS Press 2005
Subjects:	Soyfoods Soybean Soybean > Composition Soybean products
Online Access:	Click Here to View Status and Holdings.
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MARC


LEADER	00000n a2200000 a 4501
001	wils-377419
020	#	#	\|a 1893997332 (alk. paper)
040	#	#	\|a DLC \|d ITMB
090	0	0	\|a SB205.S7 \|b S554 2005
245	0	0	\|a Soybeans as functional foods and ingredients \|c editor KeShun Liu
260	#	#	\|a Champaign, Ill \|b AOCS Press \|c 2005
300	#	#	\|a xi, 331 p. \|b ill. \|c 24 cm
504	#	#	\|a Includes bibliographical references and index.
650	#	0	\|a Soyfoods
650	#	0	\|a Soybean
650	#	0	\|a Soybean \|x Composition
650	#	0	\|a Soybean products
700	1	#	\|a Liu, KeShun \|d 1958-
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=377419
964	#	#	\|c BOK \|d 01
998	#	#	\|a 00260##a003.5.1\|\|00260##b003.5.1\|\|00260##c003.5.1\|\|00300##a003.5.1\|\|00300##b003.5.1\|\|00300##c003.5.1\|\|