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      Chapter

      Introduction
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      Chapter

      Introduction

      DOI link for Introduction

      Introduction book

      Introduction

      DOI link for Introduction

      Introduction book

      Edited ByCatharina Y.W. Ang, Keshun Liu, Yao-Wen Huang
      BookAsian Foods

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      Edition 1st Edition
      First Published 1999
      Imprint CRC Press
      Pages 8
      eBook ISBN 9780429179143
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      ABSTRACT

      Ba s e d on historical and geographical evidence and according to Hymowitz (1970), the soybean (Glycine max) first emerged as a domesticated crop in the eastern half of North China around the 11th century B.c. of the Zhou Dynasty. Because it is easily grown and adaptable to a wide range of soils and climates and because it contains high protein and oil, the soybean was consid­ ered one of the five sacred grains (or wu gu in Chinese), along with rice, wheat, barley, and millet, which are essential to the Chinese diet and civilization.

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