The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors - Concepedia

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The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors

72

Citations

31

References

2015

Year

José Carlos Andrade, J. M. G. Mandarino, Louise Emy Kurozawa, Elza Iouko Ida

Food ChemistryThermal TreatmentTrypsin InhibitorsBiochemistryFood AnalysisBiotechnologyWhole Soybean FlourAlternative Protein SourcePharmacology

References

	Year	Citations

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