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Soy has been traditionally incorporated in diet as processed foods, such as soymilk, tofu, miso, tempeh, etc. Many of the health benefits of soy have been attributed to isoflavones. This article reviews the effect of a number of soybean processing treatments on the isoflavonoid content and profile.
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Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process
Soy has been traditionally incorporated in diet as processed foods, such as soymilk, tofu, miso, tempeh, etc. Many of the health benefits of soy have been attributed to isoflavones. This art…