Effects of tofu whey powder on the quality attributes, isoflavones composition and antioxidant activity of wheat flour pan bread
Changcheng Zhao, Jike Lu, Kashif Ameer
Topics & Concepts
Food scienceDaidzeinIsoflavonesChemistryIngredientGlyciteinGenisteinWheat flourComposition (language)AntioxidantFlavonoidBiologyBiochemistryPhilosophyLinguisticsEndocrinologyPhytoestrogen effects and researchFood composition and propertiesFood Quality and Safety Studies