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dc.contributor.authorTzi-Bun Ng*
dc.date.accessioned2021-02-12T04:11:40Z
dc.date.available2021-02-12T04:11:40Z
dc.date.issued2011*
dc.date.submitted2019-10-03 07:51:48*
dc.identifier36238*
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/59757
dc.description.abstractSoybean is an agricultural crop of tremendous economic importance. Soybean and food items derived from it form dietary components of numerous people, especially those living in the Orient. The health benefits of soybean have attracted the attention of nutritionists as well as common people.*
dc.languageEnglish*
dc.subjectTX341-641*
dc.subject.otherLife Sciences*
dc.subject.otherFood Chemistry*
dc.subject.otherAgricultural and Biological Sciences*
dc.subject.otherBromatology*
dc.titleSoybean - Biochemistry, Chemistry and Physiology*
dc.typebook
oapen.identifier.doi10.5772/1952*
oapen.relation.isPublishedBy78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6*
virtual.oapen_relation_isPublishedBy.publisher_nameIntechOpen
virtual.oapen_relation_isPublishedBy.publisher_websitehttps://www.intechopen.com/
oapen.relation.isbn9789533072197*
oapen.pages656*
oapen.edition1st Edition*


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