Scientists hope new soy flour will reduce dementia risk
Scientists in Loughborough and Indonesia have developed a new soy-based flour product they hope will improve memory in older age and reduce the risk of dementia. The flour originates from tempe – a fermented soy-based product similar to tofu used widely in Asian cooking…
October 18, 2013 · by · in Nutritional News · Tags: asian, diet, flour-originates, indonesia, new-soy-based, nutritional counseling, product-similar, reduce-the-risk, the-risk, tofu-used
