Ultra-processed Plant Foods: Are They Worse than their Unprocessed Animal-Based Counterparts? [PDF]
Curr Nutr RepDel Carmen Fernández-Fígares Jiménez M +1 more
europepmc +1 more source
Estimation of Apparent Metabolizable Energy of Dried Okara Meal in Broiler Chickens. [PDF]
J Poult SciWicaksono BH, Yamamoto A.
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Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC-MS analysis. [PDF]
Food Chem XZong L +6 more
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Evolution in a plant matrix: adaptive reshaping of kefir grains microbiota and function during long-term soymilk culture. [PDF]
Front MicrobiolChen Z +9 more
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Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility. [PDF]
GelsLi Z +6 more
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Association of Consumption of Non-fermented and Fermented Soy Foods with Obesity in Korean Adults: Analysis of Data from the KoGES-HEXA Study. [PDF]
J Obes Metab SyndrKim BH, Shin HR, Song S.
europepmc +1 more source
Evaluating the efficiency of <i>Lactiplantibacillus pentosus</i> as a biocoagulant in soy cheese production: Effects on texture properties. [PDF]
Curr Res Food SciRahmani F +5 more
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Microencapsulation techniques and encapsulating materials influenced the shelf life and digestion release of vitamin E and isoflavones in soymilk powder. [PDF]
Sci RepDetchewa P +7 more
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Modulating Magnesium Ion Release for Dual Enhancement of Gel Properties and Nutrient Retention in Selenium-Enriched Tofu. [PDF]
FoodsDu F +7 more
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