PENGARUH PENGOLAHAN KEDELAI MENJADI TEMPE DAN PEMASAKAN TEMPE TERHADAP KADAR ISOFLAVON (EFFECTS OF SOYBEAN PROCESSING BECOMING TEMPEH AND THE COOKING OF TEMPEH ON ISOFLAVONES LEVEL)

PENGARUH PENGOLAHAN KEDELAI MENJADI TEMPE DAN PEMASAKAN TEMPE TERHADAP KADAR ISOFLAVON (EFFECTS OF SOYBEAN PROCESSING BECOMING TEMPEH AND THE COOKING OF TEMPEH ON ISOFLAVONES LEVEL)

<p><strong>ABSTRACT</strong></p> <p><strong>Background</strong>: Research over the past two decades has provided significant clinical trial and epidemiological evidence for health benefits of the consumption of soybean-based foods. A health claim indicating...

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Bibliographic Details
Main Authors: Diah M Utari, Rimbawan Rimbawan, Hadi Riyadi, Muhilal Muhilal, Purwantyastuti Purwantyastuti
Format: Article
Language:Indonesian
Published: Kementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik 2013-07-01
Series:Penelitian Gizi dan Makanan
Online Access:http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/3119

Internet

http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/3119

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