Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu

Ph.D

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Main Author:	MOLAMMA P PRABHAKARAN
Other Authors:	CHEMISTRY
Format:	Theses and Dissertations
Language:	English
Published:	2010
Subjects:	isoflavones, aglycones, soymilk, tofu, HPLC, coagulant
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/15175
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Institution:	National University of Singapore
Language:	English

id	sg-nus-scholar.10635-15175
record_format	dspace
spelling	sg-nus-scholar.10635-151752017-10-21T09:56:56Z Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu MOLAMMA P PRABHAKARAN CHEMISTRY VALIYAVEETTIL, SURESH PERERA, CONRAD OSWALD isoflavones, aglycones, soymilk, tofu, HPLC, coagulant Ph.D DOCTOR OF PHILOSOPHY 2010-04-08T10:50:47Z 2010-04-08T10:50:47Z 2006-05-02 Thesis MOLAMMA P PRABHAKARAN (2006-05-02). Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu. ScholarBank@NUS Repository. http://scholarbank.nus.edu.sg/handle/10635/15175 NOT_IN_WOS en
institution	National University of Singapore
building	NUS Library
country	Singapore
collection	ScholarBank@NUS
language	English
topic	isoflavones, aglycones, soymilk, tofu, HPLC, coagulant
spellingShingle	isoflavones, aglycones, soymilk, tofu, HPLC, coagulant MOLAMMA P PRABHAKARAN Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu
description	Ph.D
author2	CHEMISTRY
author_facet	CHEMISTRY MOLAMMA P PRABHAKARAN
format	Theses and Dissertations
author	MOLAMMA P PRABHAKARAN
author_sort	MOLAMMA P PRABHAKARAN
title	Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu
title_short	Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu
title_full	Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu
title_fullStr	Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu
title_full_unstemmed	Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu
title_sort	isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu
publishDate	2010
url	http://scholarbank.nus.edu.sg/handle/10635/15175
_version_	1681079150551498752

Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu

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