Changes in isoflavone content and mass balance during soybean processing

Food Science and Biotechnology

Volumn 16, Issue 3, 2007, Pages 426-433

  Han, Jin Suk ^a   Hong, Hee Do ^b   Kim, Sung Ran ^b  

^a Dong eui Institute of Technology   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Isoflavone; Processing method; Retention; Soybean; Soybean curd

Indexed keywords

GLYCINE MAX;

EID: 49749086561     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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