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Design and Selection of Soy Breads Used for Evaluating Isoflavone Bioavailability in Clinical Trials
To modulate isoflavone aglycone composition within a soy functional food, soy ingredients were processed and evaluated in a soy bread system intended for clinical trials. A soy flour/soy milk mixture (SM) was boiled, fermented, steamed, or roasted prior to dough preparation. The isoflavone compositi...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
2013
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3804034/ https://ncbi.nlm.nih.gov/pubmed/23451757 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/jf304699k |
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