Optimization of soy isoflavone extraction with different solvents using the simplex-centroid mixture design

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International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 8, 2012-12 ,pp. : 978-986

Informa Healthcare

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Application of whey in fermented beverage production using kefir starter culture

By Assadi M. Mazaheri   Abdolmaleki F.   Mokarrame R.R.  

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Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach

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International Journal of Food Sciences and Nutrition, Vol. 60, Iss. 1, 2009-02 ,pp. : 112-125

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Discovery of an S-equol rich food stinky tofu, a traditional fermented soy product in Taiwan

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Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food

By Gibbs B.F.   Zougman A.   Masse R.   Mulligan C.  

Food Research International, Vol. 37, Iss. 2, 2004-03 ,pp. : 123-131

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