Effect of hydrothermal treatment and pH on the formation of...

European Food Research and Technology 2008 / 10 Vol. 227; Iss. 6

Effect of hydrothermal treatment and pH on the formation of aglycones in soybean

Griciele Aparecida Sutil, José Marcos Mandarino, João Borges Laurindo, Vera Benassi, Silvana Góes-Favoni, José Carlos Cunha Petrus
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Volume:
227
Language:
english
Pages:
3
DOI:
10.1007/s00217-008-0891-1
Date:
October, 2008
File:
PDF, 151 KB
english, 2008
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