Chemistry, texture, and flavor of soy

Sam K. C. Chang, Keith R. Cadwallader

Research output: Book/ReportBook

Original languageEnglish (US)
Place of PublicationNew York City
PublisherAmerican Chemical Society
StatePublished - 2010

Cite this

Chang, S. K. C., & Cadwallader, K. R. (2010). Chemistry, texture, and flavor of soy. American Chemical Society.