The world's most comprehensive, well documented, and well illustrated book on soy in Korea. With extensive index and 80 photographs and illustration. Free of charge in digital format on Google Books(2) Flow diagram of sufu making from 1 kg soybeans (with all quantities of ingredients, temperatures, and times). (3) Flow diagram of rice-miso fermentation from 1, 000 kg soybeans and 600 kg milled rice. (4) Flow diagram of koikuchi shoyuanbsp;...
|Title||:||History of Soybeans and Soyfoods in Korea, and in Korean Cookbooks, Restaurants, and Korean Work with Soyfoods outside Korea|
|Author||:||William Shurtleff, Akiko Aoyagi|
|Publisher||:||Soyinfo Center - 2014-03-26|