Studies on the processing and properties of soymilk: II.—Effect of processing conditions on the trypsin inhibitor activity and the digestibility in vitro of proteins in various soymilk preparations
- 1 October 1971
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 22 (10) , 526-531
- https://doi.org/10.1002/jsfa.2740221008
Abstract
No abstract availableKeywords
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