Production of soybean products rich in isoflavones
碩士 === 國立臺灣大學 === 食品科技研究所 === 88 === The objective of this study was to increase the isoflavones content of soybean products, tofu and togan, by modifying the traditional processing method. It was found that the isoflavone content of soymilk increased with increasing the water to soybean ratio durin...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/14413541382793950935 |