Processing of soy functional food using high pressure...

Innovative Food Science & Emerging Technologies 2014 / 12 Vol. 26

Processing of soy functional food using high pressure homogenization for improved nutritional and therapeutic benefits

Kapoor, Rohit, Pathak, Shruti, Najmi, Abul Kalam, Aeri, Vidhu, Panda, Bibhu Prasad
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Volume:
26
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2014.05.015
Date:
December, 2014
File:
PDF, 2.81 MB
english, 2014
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