Effects of Different Bread-making Methods on the Isoflavone Composition of Groundnut Bread

Autor:	Ayako Takagi, Kaoru Yamasaki, Kazuhiro Nara, Masanori Horie
Rok vydání:	2017
Předmět:	0404 agricultural biotechnology Chemistry 010401 analytical chemistry Composition (visual arts) 04 agricultural and veterinary sciences Food science 040401 food science 01 natural sciences Bread making 0104 chemical sciences Food Science
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 64:542-548
ISSN:	1881-6681 1341-027X
DOI:	10.3136/nskkk.64.542
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3edd0a6b0f1d404c6278f3ed57a02c87 https://doi.org/10.3136/nskkk.64.542 Zobrazit plný text záznamu