The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

Journal Article
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byWiley

Citation

Niyibituronsa, M., Onyango, A.N., Gaidashova, S., Imathiu, S., Uwizerwa, M., Ochieng, E.P., Ng'ang'a, F., Birungi, J., Ghimire, S. and Harvey, J. 2019. The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda. Food Science and Nutrition 7(2): 457-464.

Authors

  • Niyibituronsa, Marguerite
  • Onyango, A.N.
  • Gaidashova, S.
  • Imathiu, S.
  • Uwizerwa, M.
  • Ochieng, E.P.
  • Ng'ang'a, Fredrick M.
  • Birungi, Josephine
  • Ghimire, Sita R.
  • Harvey, Jagger J.W.

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