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This study optimized the extraction of isoflavones from soybean flour and Soybean Protein Isolate using pressurized water extraction (PWE) through a Doehlert experimental design. The optimal conditions achieved an extraction yield of 85% from soybean flour and 61% from Soybean Protein Isolate, with the solid-liquid ratio being the most significant factor affecting yield. The research highlights the potential of PWE for efficient isoflavone extraction while noting the impact of temperature and protein conten

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vu vu

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EN