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Ecology of Food and Nutrition Volume 49, 2010 - Issue 2

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Evaluation of Soy Hulls as a Potential Ingredient of Functional Foods for the Prevention of Obesity

María Catalina Olguin Department of Food and Environmental Sciences, Faculty of Biochemistry, University of Rosario, Rosario, ArgentinaCorrespondence[email protected]

Marta Delia Posadas Department of Biology, Faculty of Medical Sciences, University of Rosario, Rosario, Argentina

Gilda Celina Revelant Department of Food and Environmental Sciences, Faculty of Biochemistry, University of Rosario, Rosario, Argentina

Verónica Beatriz Labourdette Department of Biology, Faculty of Medical Sciences, University of Rosario, Rosario, Argentina

Héctor Daniel Elías Department of Food and Environmental Sciences, Faculty of Biochemistry, University of Rosario, Rosario, Argentina

María Rosa Venezia Department of Food and Environmental Sciences, Faculty of Biochemistry, University of Rosario, Rosario, Argentina

Pages 98-109 | Published online: 11 Mar 2010

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https://doi.org/10.1080/03670240903540974

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