The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

Soymilk is rich in nutrients and isoflavones, and could greatly promote nutrition and health. However, this product is not widely accepted due to an objectionable beany flavor. Several methods involving heat treatment and soaking in basic solutions prior to soymilk extraction have been reported to r...

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Detalles Bibliográficos
Autores principales: Niyibituronsa, Marguerite, Onyango, Arnold Nola, Gaidashova, Svetlana, Imathiu, Samuel, Uwizerwa, Mathilde, Ochieng, Emelda Phillis, Ng'ang'a, Fredrick, Birungi, Josephine, Ghimire, Sita, Harvey, Jagger
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392869/
https://www.ncbi.nlm.nih.gov/pubmed/30847123
http://dx.doi.org/10.1002/fsn3.812

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392869/
https://www.ncbi.nlm.nih.gov/pubmed/30847123
http://dx.doi.org/10.1002/fsn3.812

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