Food quality improvement of soy milk made from short-time germinated soybeans

Foods

Volumn 2, Issue 2, 2013, Pages 198-212

  Jiang, Susu ^a   Cai, Weixi ^b   Xu, Baojun ^b  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b BNU HKBU UNITED INTERNATIONAL COLLEGE   (China)

Author keywords

Germination; Physicochemical property; Phytic acid; Soy milk; Total phenolic content; Trypsin inhibitor activity

Indexed keywords

EID: 84885836220     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods2020198     Document Type: Article

References (32)

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