Books by Akiko Aoyagi William Shurtleff
21 titles
Tofu & soymilk production
William Shurtleff; Akiko Aoyagi
1979
The book of tofu
William Shurtleff; Akiko Aoyagi
1975
The Book of Tempeh
William Shurtleff; Akiko Aoyagi
1979
Miso production
William Shurtleff; Akiko Aoyagi
1977
The Book of Miso
William Shurtleff; Akiko Aoyagi
1976
Tofutti & other soy ice creams
William Shurtleff; Akiko Aoyagi
1985
Soy fiber and dietary fiber
William Shurtleff; Akiko Aoyagi
1995
Bibliography of soya in Africa
William Shurtleff; Akiko Aoyagi
1989
Using tofu, tempeh & other soyfoods in restaurants, delis & cafeterias
William Shurtleff; Akiko Aoyagi
1982
Soyfoods Industry and Market Directory and Databook
William Shurtleff; Akiko Aoyagi
1985
Bibliography of Tempeh: From 1815 to 1988
William Shurtleff; Akiko Aoyagi
1988
Soy sprouts--bibliography and sourcebook, 2nd century A.D. to 1999
William Shurtleff; Akiko Aoyagi
2000
Miso and soybean chiang--bibliography and sourcebook, first century B.C. to 2000
William Shurtleff; Akiko Aoyagi
2000
Tempeh Production
William Shurtleff; Akiko Aoyagi
1986
History of the Drackett Company's Work with Soybeans, Soy Protein and Azlon
William Shurtleff; Akiko Aoyagi
2020
History of Cargill's Work with Soybeans and Soy Ingredients
William Shurtleff; Akiko Aoyagi
2020
History of Hydrogenation, Shortening and Margarine
William Shurtleff; Akiko Aoyagi
2020
History of Soybeans and Soyfoods in Eastern Europe
William Shurtleff; Akiko Aoyagi
2020
History of Soybean Cultivation
William Shurtleff; Akiko Aoyagi
2020
Tofu and Soymilk Production
William Shurtleff; Akiko Aoyagi
1990
Henry Ford and His Researchers' Work With Soybeans, Soyfoods, and Chemurgy-Bibliography and Sourcebook, 1921 to 1993
William Shurtleff; Akiko Aoyagi
1994