Optimizing Dough Proofing Conditions To Enhance Isoflavone Aglycones in Soy Bread

Ken M. Riedl, Yu Chu Zhang, Steven J. Schwartz, Yael Vodovotz
  • Journal of Agricultural and Food Chemistry, October 2005, American Chemical Society (ACS)
  • DOI: 10.1021/jf0508549

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The following have contributed to this page: Ken Riedl