This book is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein.
- Compares soybeans to other vegetable oils as a source of edible oil products
- Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects
- Offers practical information ideal for soybean oil plant managers