Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits
Fabrício de Oliveira Silva(Universidade Federal do Rio de Janeiro), Daniel Perrone(Universidade Federal do Rio de Janeiro), Thaís Fernandes Justo(Universidade Federal do Rio de Janeiro), Carlos Adam Conte‐Júnior(Universidade Federal do Rio de Janeiro), Beatriz da Silva Frasão(Universidade Federal Fluminense), Thamires Gonçalves Miranda(Universidade Federal do Rio de Janeiro), Mariana Monteiro(Universidade do Porto)
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