The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda.

Name: The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda.
Author: Niyibituronsa, Marguerite

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda. — المؤلف: Niyibituronsa, Marguerite — Food science & nutrition Feb 2019

المؤلف: Niyibituronsa, Marguerite
النشر: Food science & nutrition Feb 2019
الوصف: 457-464 p.