Soy noodles processed from soy flour or tofu affects antioxidant content, lipid accumulation in 3T3-L1 cells, and plasma lipids in hamsters
Author:
Affiliation:
1. Department of Human Ecology, Graduate School; Korea University; Seoul Korea
2. Western Regional Research Center, Agricultural Research Service; U.S. Department of Agriculture; Albany California
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13871/fullpdf
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4. Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.);Boateng;LWT-Food Science and Technology,2008
5. Chemical, physical and sensory attributes of noodles with added sweetpotato and soy flour;Collins;Journal of Food Science,1997
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2. The effect of diets including gluten-free bread on content of calcium and magnesium in rats with deficiencies of these elements;Journal of Elementology;2019-11-13
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