Miso and Soy Sauce for Flavor and Protein
Description:
In this well-documented study from the 1970s, the authors reveal why soybeans pound-for-pound supply protein of a higher quality and in greater quantity than any other source. When combined with whole grains, all the essential amino acid requirements are easily satisfied. Includes instructions for making miso, soy sauce, tofu, and natto at home.
Best prices to buy, sell, or rent ISBN 9780918860729
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The Miso and Soy Sauce for Flavor and Protein book is in very low demand now as the rank for the book is 5,141,190 at the moment. A rank of 1,000,000 means the last copy sold approximately a month ago.
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