History of Tofu and Tofu Products (965 CE to 1984)

by William Shurtleff; Akiko Aoyagi

2022 · Soyinfo Center

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 640 photographs and illustrations - many color. Free of charge in digital PDF format.

History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014)

by William Shurtleff, H.T. Huang, Akiko Aoyagi

2014 · Soyinfo Center

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.

The Psychobiology of Sensory Coding

by William R. Uttal

2014 · Psychology Press

Originally published in 1973, this book deals with what were, even at that time, the well-known neural coding processes of the sensory transmission processes. The book was written to demonstrate the common features of the various senses. It concentrates on the most peripheral neural aspects of the senses starting with the physical transduction process and culminating in the arrival of signals at the brain.

Early History of Soybeans and Soyfoods Worldwide (1024 BCE to 1899):

by William Shurtleff, Akiko Aoyagi

2014 · Soyinfo Center

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 351 color photos or illustrations, Free of charge in digital format on Google Books,