Results 221 to 230 of about 34,272 (251)

Phosphorus and zinc are less bioaccessible in soy-based beverages in comparison to bovine milk

Journal of Functional Foods, 2020
Solange Cadore, Rafaella Regina Alves Peixoto   +1 more
exaly  

Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing

Journal of Agricultural and Food Chemistry, 2008
Sam Chang, Baojun Xu
exaly  

The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil

Food Chemistry, 2018
Charlotte Jacobsen, Xujian Qiu
exaly  

SOY MILK FEEDING AND THE IMMUNE SYSTEM

The Lancet, 1983
openaire   +2 more sources

Comparison between the effects of soy milk and non-fat cow milk on lipid profile and lipid peroxidation in patients with primary hypercholesterolemia

Nutrition, 2004
Sérgio Tufik, FRANCISCO Fonseca
exaly  

Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

Korean Journal for Food Science of Animal Resources, 2015
Hyun-Dong Paik, Na-Kyoung Lee
exaly  

SOY (SOYA) MILK

2003
openaire   +1 more source

Use of Soy-Based Formula and Soy Milk

2012
openaire   +1 more source

SOY MILK FERMENTED SUBSTANCE

2014
KANEKO DAISUKE, AOYAMA KENJI, WIM ENGELS, ARNO WEGKAMP, FEDDE KINGMA   +4 more
openaire   +2 more sources

Effect of soy milk powder addition on staling of soy bread

Food Chemistry, 2012
Luca Serventi, Dilek Boyacioglu
exaly