Kesan suhu dan masa pemprosesan terhadap kandungan isoflavone daripada proses fermentasi kacang soya /

Kesan suhu dan masa pemprosesan terhadap kandungan isoflavone daripada proses fermentasi kacang soya /

50

Dettagli Bibliografici
Autori principali:	Harisun Yaakob, Noor Azwani Zainol, Ramlan Abd. Aziz, 1958-, Mohamad Roji Sarmidi, Natural Products Malaysia (2002 : Kota Kinabalu, Sabah)
Natura:
Lingua:	may
Pubblicazione:	Skudai : Universiti Teknologi Malaysia, 2002
Soggetti:	Fermentation Soybean Isoflavones

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