Preparation of tofu rich in active isoflavones
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 91 === Abstract Isoflavones are novel functional ingredients of soybeans and other related bean products. With various processing conditions and degrees, the amount of isoflavone contained in soybean products also changes substantially. This thesis aimed at...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/87157584301726560559 |