Soybean oligosaccharides: Potential as new ingredients in functional food Oligosacáridos de la soja: Su potencial como ingredientes nuevos de los alimentos funcionales
The effects of maturity degree and culture type on oligosaccharide content were studied in soybean seed, a rich source of non-digestible galactooligosaccharides (GOS). Therefore, two commercial cultivars of yellow soybeans (ripe seeds) and two of green soybeans (unripe seeds) were chosen. One yellow...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Arán Ediciones, S. L.
2006-02-01
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| Series: | Nutrición Hospitalaria |
| Subjects: | |
| Online Access: | http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112006000100016 |