HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANS
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 542-546
- https://doi.org/10.1111/j.1365-2621.1980.tb04097.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Significance for humans of biologically active factors in soybeans and other food legumesJournal of Oil & Fat Industries, 1979
- Effects of soy proteins containing trypsin inhibitors in long term feeding studies in ratsJournal of Oil & Fat Industries, 1979
- BIOLOGICALLY ACTIVE SUBSTANCES IN SOY PRODUCTSPublished by Elsevier ,1979
- Nutrient comparison of fresh and field-dried, green-seeded soybeansJournal of the American Dietetic Association, 1978
- PROTEIN QUALITY OF GREEN‐MATURE, DRY MATURE AND SPROUTED SOYBEANSJournal of Food Science, 1977
- Biological and physiological factors in soybeansJournal of Oil & Fat Industries, 1974
- Protease InhibitorsPublished by Elsevier ,1969
- A Salt Mixture for Use with Basal Diets Either Low or High in PhosphorusJournal of Nutrition, 1942