Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months
Barreto, Nathália Martins Bomfim, Sandôra, Diego, Braz, Bernardo Ferreira, Santelli, Ricardo Erthal, de Oliveira Silva, Fabricio, Monteiro, Mariana, Perrone, Daniel
Published in Molecules (Basel, Switzerland) (17.11.2022)
Published in Molecules (Basel, Switzerland) (17.11.2022)
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