Effect of Water-to-Bean Ratio on the Contents and Compositions of Isoflavones in Tofu

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 8, 2004, Pages 2277-2281

  Kao, Fuh Juin ^a   Su, Nan Wei ^a   Lee, Min Hsiung ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Daidzein; Daidzin; Genistein; Genistin; Isoflavones; Soy milk; Tofu

Indexed keywords

DAIDZEIN; DAIDZIN; GENISTEIN; ISOFLAVONE; MALONYLDAIDZEN; MALONYLGENISTEIN; UNCLASSIFIED DRUG; WATER;

ARTICLE; BEAN; CHEMICAL REACTION; HYDROPHILICITY; SOYBEAN; WATER RETENTION;

FOOD HANDLING; GENISTEIN; ISOFLAVONES; MICROSCOPY, ELECTRON, SCANNING; SEEDS; SOY FOODS; SOY MILK; SOYBEANS; WATER;

GLYCINE MAX; PHASEOLUS (ANGIOSPERM);

EID: 1842632309     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035410w     Document Type: Article

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