Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products

Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products

Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared soy protein concentrate (SPC) with full fat (FF),...

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Bibliographic Details
Main Authors: Rahat Bin Robbani, Md. Munnaf Hossen, Kanika Mitra, Md. Zahurul Haque, Md. Abu Zubair, Shumsuzzaman Khan, Md. Nazim Uddin
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2022/9817999
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