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   Toshikazu Nishiwaki   Keiko Morohashi   Satoshi Watanabe   Sayaka Shimojo and Yoshihiko Takashi (Faculty of Agriculture   Niigata University   Niigata   Japan)  

ISBN:9781626186071

Nova Science Publishers, Inc.‎(2013)‎

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