Use of the pH Stat to Evaluate Trypsin Inhibitor and Tryptic Proteolysis of Soy Flours
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (6) , 2018-2020
- https://doi.org/10.1111/j.1365-2621.1982.tb12935.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Contribution of Trypsin Inhibitors to the Deleterious Effects of Unheated Soybeans Fed to RatsJournal of Nutrition, 1973
- The Reactive Site of Trypsin InhibitorsJournal of Biological Chemistry, 1966
- COMPETITION AMONG TRYPSIN INHIBITORSJournal of Biological Chemistry, 1953