Effects of processing on the content and composition of...

Process Biochemistry 2002 Vol. 37; Iss. 10

Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu

C.-J.C Jackson, J.P Dini, C Lavandier, H.P.V Rupasinghe, H Faulkner, V Poysa, D Buzzell, S DeGrandis
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Volume:
37
Year:
2002
Language:
english
Pages:
7
DOI:
10.1016/s0032-9592(01)00323-5
File:
PDF, 139 KB
english, 2002
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