Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans

The objectives of this study were to develop soy milk with improved food quality and to enhance the functional attributes by incorporating short-time germination into the processing. Changes in trypsin inhibitor activity (TIA), phytic acid content and total phenolic content (TPC) in soy milk produce...

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Detalles Bibliográficos
Autores principales: Jiang, Susu, Cai, Weixi, Xu, Baojun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302266/
https://www.ncbi.nlm.nih.gov/pubmed/28239109
http://dx.doi.org/10.3390/foods2020198

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302266/
https://www.ncbi.nlm.nih.gov/pubmed/28239109
http://dx.doi.org/10.3390/foods2020198

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