l'ndesirable taste and tcxturrb of niaiiy varieties of soybeans limit their use as human food. Out of a large. nuniber of varieties that have hecrr tested by Woodruff and Klaas (1938) for palatability, taatr and texture only a few have been found satisfactory. Even with these few acceptable food varietks, certain differences i n tast,e and texture are noticeable.
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