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Content Introduction 紀元前から食べられ、今は各種の食品へと加工されている大豆。５大栄養素をすべてもち、イソフラボンやレシチンなど機能性栄養素も豊富な大豆を、科学の視点からおもしろく、やさしく解剖する。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181151856	Tamaho	一般⑪	619 ｲ	General Books
91138537	Tatomi	工業・建築	619 ｲ	General Books

Reservation Count 0

Title	大豆の科学
Title (Reading)	ﾀﾞｲｽﾞ/ﾉ/ｶｶﾞｸ
Author	五日市／哲雄∥著
Author (Reading)	ｲﾂｶｲﾁ,ﾃﾂｵ
Author	久保田／博南∥著
Author (Reading)	ｸﾎﾞﾀ,ﾋﾛﾅﾐ
Author	塚本／知玄∥監修
Author (Reading)	ﾂｶﾓﾄ,ﾁｹﾞﾝ
Publisher	日刊工業新聞社
Publisher (Reading)	ﾆｯｶﾝ/ｺｳｷﾞｮｳ/ｼﾝﾌﾞﾝｼｬ
Base Price	\1600
ISBN	978-4-526-07867-5
Number of Pages, etc.	151p
Dimensions	21cm
NDC	619.6
Content Description	紀元前から食べられ、今は各種の食品へと加工されている大豆。５大栄養素をすべてもち、イソフラボンやレシチンなど機能性栄養素も豊富な大豆を、科学の視点からおもしろく、やさしく解剖する。

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