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In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
Protein digestibility of soybean obtained from the main manufacturing steps for natto, such as soaking (soaked soybeans ‘S’), boiling (boiled soybeans ‘B’), and fermentation (fermented soybeans ‘F’), was examined in this study. Biochemical indices for the processed soybeans from each manufacturing s...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8270925/ https://www.ncbi.nlm.nih.gov/pubmed/34244542 http://dx.doi.org/10.1038/s41598-021-93451-x |