Sprouting of soybean: a natural process to produce unique quality food products and additives
Author:
Affiliation:
1. Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellérttér 4, 1111 Budapest, Hungary
2. Fitorex Ltd., Montevideo u. 3/A, 1037 Budapest, Hungary
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2015.0704
Reference14 articles.
1. Food chemistry
2. Textbook of food chemistry
3. Seeds, physiology of development and germination
4. Hydrolysis of glycosides and esters. In: Rowland, I.R. (ed.) Role of the gut flora in toxicity and cancer. Academic Press Inc.109144
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