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Biscuits Prepared with Enzymatically-Processed Soybean Meal..:
Nathália Martins Bomfim Barreto
;
Diego Sandôra
;
Bernardo Ferreira Braz
...
Food Chemistry. , 2022
Link:
https://doi.org/10.3390/molecules27227975
RT Journal T1
Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_1420-3049_27_22_7975_&Exemplar=1&LAN=DE A1 Nathália Martins Bomfim Barreto A1 Diego Sandôra A1 Bernardo Ferreira Braz A1 Ricardo Erthal Santelli A1 Fabricio de Oliveira Silva A1 Mariana Monteiro A1 Daniel Perrone PB Multidisciplinary Digital Publishing Institute YR 2022 K1 fermentation K1 microbiological stability K1 minerals K1 oligosaccharides K1 proximate composition JF Food Chemistry LK http://dx.doi.org/https://doi.org/10.3390/molecules27227975 DO https://doi.org/10.3390/molecules27227975 SF ELIB - SuUB Bremen
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