Miso and Soy Sauce for Flavor and Protein
- Criticism of the Works of Novelists, Poets, Playwrights, Short-Story Writers, and Other Creative Writers Who Liv
- Format
- Bog, paperback
- Engelsk
- 152 sider
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Beskrivelse
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.
Detaljer
- SprogEngelsk
- Sidetal152
- Udgivelsesdato21-06-2013
- ISBN139780918860729
- Forlag George Ohsawa Macrobiotic Foundation
- FormatPaperback
- Udgave0
Størrelse og vægt
10 cm
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