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Functional chewing gum containing isoflavone
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Process for preparing functional natto using soybean germ and functional natto prepared thereby
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Process for preparing liquid kimchi using chinese cabbage juice and liquid kimchi prepared thereby
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Anti-oxidant containing alkali extract of non-fat rice bran and onion peel mixture
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Processes for preparing koji and jang(soybean sauce) using soybean embryo, and koji and jang(soybean sauce) having high isoflavone content prepared thereby
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Process for preparing water-soluble soybean extract having less bitterness and astringency and water-soluble soybean extract prepared thereby
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Process for preparing functional bean-curd using bean germ and functional bean-curd prepared by said process
