In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
Abstract Protein digestibility of soybean obtained from the main manufacturing steps for natto, such as soaking (soaked soybeans ‘S’), boiling (boiled soybeans ‘B’), and fermentation (fermented soybeans ‘F’), was examined in this study. Biochemical indices for the processed soybeans from each manufa...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Nature Portfolio
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/9080d6b22fa448458f17988c0ed228cb |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|