Specialty Soybeans
CCD-CP-41
Specialty Soybeans
Specialty Soybeans
Authored by: Carl Dillon Cheryl Kaiser Michael Vassalos
Abstract
The first commercial use of soybean (Glycine max) was for its oil; however, this crop is now considered a valuable source of protein as well. Specialty or novel soybeans are used to produce various soyfoods of Asian origin, such as tofu, miso, soy sauce, natto, soymilk, and tempeh. Assorted health food snacks, energy foods, and cereals are also produced from specialty soybeans. Other uses include bean sprouts and soy nuts.
Core Details
Publication ID
CCD-CP-41
Status
Minor Revision
Publication Date
March 19, 2013
Series
Multi-Part Series
N/A
Categorical Details
Language
English
Peer Reviewed?
Yes