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Culinary preparation and use of soybeans and soybean flour

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https://hdl.handle.net/10355/55042
dc.contributor.authorBowman, Ferneeng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1945eng
dc.descriptionCover title.eng
dc.description.bibrefIncludes bibliographical references.eng
dc.format.extent28 pages : illustrations ; 23 cmeng
dc.identifier.merlinb62767628eng
dc.identifier.oclc24535365eng
dc.identifier.otherageb000485eng
dc.identifier.urihttps://hdl.handle.net/10355/55042
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesBulletin (University of Missouri. Agricultural Experiment Station) ; no. 485eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshSoy floureng
dc.subject.lcshCooking (Soybeans)eng
dc.titleCulinary preparation and use of soybeans and soybean floureng
dc.typeBookeng


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