Soybean whey enhance mineral balance and caecal fermentation in rats.
Soybean whey, a by-product of tofu manufacturing, is currently discarded by the food industry. However, it contains valuable compounds such as non-digestible oligosaccharides (NDO), which promote the growth of beneficial lactic acid bacteria in the colon, and are therefore recognized as prebiotics....
| Publicado en: | European Journal of Nutrition Vol. 49; no. 3; pp. 155 - 164 |
|---|---|
| Autores principales: | , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Springer Nature
Apr2010
|
| Acceso en línea: | Ver este registro en EBSCOhost |