Soybean Processing and Utilization

Author: Li Lit
Publisher:
Publish Date: 2003-08-01
Features: This book is divided into eight chapters, introducing the origin and distribution of soybeans, the main components and nutritional characteristics of soybeans, the production technology of soybean oil and protein, the processing of traditional non-fermented and fermented soybean products, new soybean products, and comprehensive utilization technologies of soybeans. The content is detailed and advanced, with high theoretical and practical value. Readers can fully understand soybeans and master the processing principles and techniques of soybean products, guiding practical production. This book can not only serve as a teaching material for food-related majors in universities and colleges but also as a reference for food science and technology workers and enterprise producers.