Soybeans at the Dinner Table

dc.contributor.author Harding, Virginia
dc.contributor.department Extension and Experiment Station Publications
dc.date 2021-03-13T06:50:17.000
dc.date.accessioned 2021-04-30T08:02:24Z
dc.date.available 2021-04-30T08:02:24Z
dc.date.embargo 2021-03-12
dc.date.issued 1970-05-01
dc.description.abstract <p>Soybeans once came to the dinner table only as a sprout in a specialty dish. But today, the soybean is there in many forms. The key to this new acceptance is protein.</p>
dc.identifier archive/lib.dr.iastate.edu/farmscience/vol24/iss11/5/
dc.identifier.articleid 3092
dc.identifier.contextkey 22042524
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath farmscience/vol24/iss11/5
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/104957
dc.source.bitstream archive/lib.dr.iastate.edu/farmscience/vol24/iss11/5/HD1775_I8_Io96_v24_SoybeansAt.pdf|||Sat Jan 15 00:40:27 UTC 2022
dc.subject.disciplines Agriculture
dc.title Soybeans at the Dinner Table
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication 47ddc593-502b-4216-8703-b2e86a0e965c
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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