Tempeh and Other Fermented Soybean Products Rich in Isoflavones

Book chapter

V. Mani and L. C. Ming

Fermented Foods in Health and Disease Prevention, pp.453-474

Elsevier

01/01/2017

Abstract

Food Science & Technology

Life Sciences & Biomedicine

Nutrition & Dietetics

Science & Technology

1 Record Views

Title: Tempeh and Other Fermented Soybean Products Rich in Isoflavones
Creators - without role: V. Mani - Qassim University
L. C. Ming - University of Tasmania
Contributors - without role: J Frias
C MartinezVillaluenga
E Penas
Publication Details: Fermented Foods in Health and Disease Prevention, pp.453-474
Publisher: Elsevier; LONDON
Number of pages: 22
Identifiers: 9928670908331
Academic Unit: Qassim University
Language: English
Resource Type: Book chapter