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Your selections:
Effect of Storage Conditions on Physical Properties, Lipid Oxidation, Isoflavones and Antioxidant Capacity of Flour Prepared from Soy Milk By-Product
- Davy, Philip, Akanbi, Taiwo O., Scarlett, Christopher J., Kirkman, Timothy, Vuong, Quan
Valorisation of by-products from soy milk processing into marketable ingredients and functional foods
- Davy, Philip
The fate of phenolics, soysaponins, major isoflavones and antioxidant activity in soy milk by-product during conventional drying process
- Davy, Philip, Vuong, Quan V.
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