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1 year ago

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Soy protein quality 'not negatively impacted by processing': Unilever and Wageningen University research

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Soy protein quality 'not negatively impacted by processing': Unilever and Wageningen University research

Scientists claim to have proven for the first time that processing soy increases the protein's nutritional quality.

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Soy protein quality 'not negatively impacted by processing': Unilever and Wageningen University research

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Soy protein quality 'not negatively impacted by processing': Unilever and Wageningen University research

Rate This Post

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