Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months
Nathália Martins Bomfim Barreto(Universidade Federal do Rio de Janeiro), Daniel Perrone(Universidade Federal do Rio de Janeiro), Fabrício de Oliveira Silva(Universidade Federal do Rio de Janeiro), Diego Sandôra(Universidade Federal do Rio de Janeiro), Mariana Monteiro(Universidade do Porto), Ricardo Erthal Santelli(Universidade Federal do Rio de Janeiro), Bernardo Ferreira Braz(Universidade Federal do Rio de Janeiro)
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