History of Cargill's Work with Soybeans and Soy IngredientsWilliam Shurtleff, Akiko Aoyagi · First published 2020Open the Tome
History of Hydrogenation, Shortening and MargarineWilliam Shurtleff, Akiko Aoyagi · First published 2020Open the Tome
History of Soybeans and Soyfoods in Eastern EuropeWilliam Shurtleff, Akiko Aoyagi · First published 2020Open the Tome
History of the Drackett Company's Work with Soybeans, Soy Protein and AzlonWilliam Shurtleff, Akiko Aoyagi · First published 2020Open the Tome
Miso and soybean chiang--bibliography and sourcebook, first century B.C. to 2000William Shurtleff, Akiko Aoyagi · First published 2000Open the Tome
Soy sprouts--bibliography and sourcebook, 2nd century A.D. to 1999William Shurtleff, Akiko Aoyagi · First published 2000Open the Tome
Soy fiber and dietary fiberShurtleff, William, William Shurtleff, Akiko Aoyagi · First published 1995Open the Tome
Bibliography of soya in AfricaShurtleff, William, William Shurtleff, Akiko Aoyagi · First published 1989Open the Tome
Tofutti & other soy ice creamsShurtleff, William, William Shurtleff, Akiko Aoyagi · First published 1985Open the Tome
Using tofu, tempeh & other soyfoods in restaurants, delis & cafeteriasWilliam Shurtleff, Akiko Aoyagi, Shurtleff, William · First published 1982Open the Tome
The book of tofuShurtleff, William, William Shurtleff, Akiko Aoyagi · First published 1975 · Latest edition 1979Open the Tome
Miso productionShurtleff, William, William Shurtleff, Akiko Aoyagi · First published 1977Open the Tome
