Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2002
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Host: The Japan Society of Cookery Science

Changes of isoflavones and oligosaccharides contents during cooking process of soybean
Mikako Takasugi, Mayumi Nakakura, Tamiko Miki, Ichiko Oshita, Kazuko Shimada
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Keywords: Soybean, Boiled beans, Isoflavone, stachyose, Raffinose, Soybean oligosaccharides
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Pages 132

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[in Japanese]
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© 2002 The Japan Society of Cookery Science
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