000			02077cam a22003013u 4500
001			34651
003			UtSlPG
005			20260610133806.0
006			m
007			cr n
008			260607r2010||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aUniversity of Illinois. Extension Service in Agriculture and Home Economics _q(Urbana-Champaign campus)
245	1	0	_aLet's Use Soybeans
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2010
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2010-12-14
508			_aProduced by Patrick Hopkins, Gerard Arthus and the Online Distributed Proofreading Team at http://www.pgdp.net
520			_a"Let's Use Soybeans" by the Department of Home Economics, Extension Service in Agriculture and Home Economics at the University of Illinois is a scientific publication likely written during the mid-20th century. This informative text focuses on the nutritional value and versatile applications of soybeans as a food source, particularly in the context of increasing interest in dietary protein alternatives, especially during times of food rationing. The book provides an extensive overview of soybeans, detailing their types, nutritional benefits, and various culinary applications. It covers methods for cooking and preserving both green and dry soybeans, offers a variety of recipes that incorporate soybeans and their flour into meals, and highlights their potential as meat extenders and healthy replacements in baked goods. Emphasizing the versatility of soybeans, the publication not only serves as a practical guide for homemakers but also promotes the inclusion of this nutrient-rich legume into everyday diets. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking (Soybeans)
856	4	0	_uhttps://www.gutenberg.org/ebooks/34651
999			_c75497 _d75497