TECHNOLOGY OF PRODUCTION OF EDIBLE FLOURS AND PROTEIN PRODUCTS FROM SOYBEANS
subjects: Plants
levels and types of education: Secondary and vocational education |
BERK ZEKI
FAO, ROME, 1993, pages 192
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 English
| This book is a useful manual for extensionists working on the soybeans utilization; it describes the processing of soybeans into oil, meal, texturized vegetables protein, cooking oil, flours and grits. The publication also focuses on the process that yields various products such as soymilk, tofu, miso, tempeh and soy sauce. The manual includes information on the cost of various equipments for different usages of the plant.
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Related links
Agricultural Support Systems Division
http://www.fao.org/ag/ags/index.html
Contact: Mejia-Lorio Danilo Jacinto
Agricultural and Food Engineering Technologies Service
Agriculture Support System Division
FAO
Rome,Italy
Viale delle Terme di Caracalla, 00153
danilo.mejia@fao.org
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