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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2013
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| 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 |