Open AccessUtilization of soybean components in foods
Author(s) -
Miki Katayama
Publication year - 2020
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/rtd-20200616-24
Subject(s) - soy protein , food science , coronary heart disease , health benefits , food products , microbiology and biotechnology , human health , high protein , business , food and drug administration , soy bean , biology , medicine , risk analysis (engineering) , environmental health , traditional medicine , cardiology