Isoflavone content in soy germ flours prepared from two drying methods

International Journal of Food Science and Technology

Volumn 46, Issue 11, 2011, Pages 2240-2247

  Tipkanon, Sriwiang ^a   Chompreeda, Penkwan ^a   Haruthaithanasan, Vichai ^a   Prinyawiwatkul, Witoon ^b   No, Hong Kyoon ^c   Xu, Zhimin ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^c Catholic University of Daegu   (South Korea)

Author keywords

Drum drying; Freeze drying; Isoflavone; Isoflavone aglucons; Isoflavone glucosides; Soy germ flour; Soybean

Indexed keywords

DRUM DRYING; FREEZE-DRYING; ISOFLAVONES; SOY GERM FLOUR; SOYBEAN;

CARBOHYDRATES;

DRYING;

GLYCINE MAX;

EID: 80054678665     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02742.x     Document Type: Article

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