Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

出版年份 2011 全文链接

标题

作者

关键词

Sprouting, Soymilk, Tofu, Nutrients, Trypsin inhibitor, Phytic acid, Texture, Organoleptic quality

出版物

Volume 51, Issue 5, Pages 915-921

出版商

Springer Nature

发表日期

2011-11-02

DOI

10.1007/s13197-011-0576-9

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