Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes
Soy-based products are one of famous raw ingredients used in the preparation of Asian cuisines. These soy-based products are good source of isoflavones. This study was carried out to observe the effects of different cooking methods on isoflavone content in soy-based products. A total of eight Malays...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2016
|
| Online Access: | http://journalarticle.ukm.my/10274/1/05%20Hasnah%20Haron.pdf http://journalarticle.ukm.my/10274/ http://www.ukm.my/jsm/english_journals/vol45num9_2016/contentsVol45num9_2016.htm |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Kebangsaan Malaysia |
| Language: | English |
Be the first to leave a comment!