Figure 1. (IMAGE)

Maximum Academic Press

Figure 1.

Caption

(a) Percentage reduction in soy IR in samples germinated for 96 or 120 h (G96D, G120D), ultrasound treated for 20 min and cooked for 10, 30 and 60 min (C10, C30 and C60). (b) Percentage reduction in soy IR in samples germinated for 96 or 120 h (G96D, G120D), ultrasound treated for 40 min and cooked for 10, 30 and 60 min (C10, C30 and C60). (c) Percentage reduction in soy IR in samples germinated for 96 or 120 h (G96D, G120D), ultrasound treated for 60 min and cooked for 10, 30 and 60 min (C10, C30 and C60).

Credit

Food Innovation and Advances

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