Mauricio A. Rostagno | SLACA | Galoá Proceedings

School of Applied Sciences (FCA), University of Campinas (UNICAMP) - University of Campinas

Mauricio A. Rostagno

Trabalhos (1)

Controlled hydration process for the production for pre-cooked whole soybeans with high concentration of isoflavone aglicones
Salces, F.R. ¹
ROSTAGNO, M. A. ²
AMAYA-FARFAN, J. ¹
¹ Food and Nutrition Department (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP)
² School of Applied Sciences (FCA), University of Campinas (UNICAMP) - University of Campinas
vol. 2, 2015 -
35376

Alimentos Funcionais: Compostos Bioativos (AC)

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