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Jackson,C.-J., Dini, J.P., Lavandier, C., Rupasinghe, H.P.V., Faulkner, H., Poysa, V., Buzzell, D. and DeGrandis, S. (2002) Effects of Processing on the Content and Composition of Isoflavones during Manufacturing of Soy Beverage and Tofu. Seminars in Food Analysis, 37, 1117-1123.

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