Heat inactivation of trypsin inhibitor, lipoxygenase and urease in soybeans: Effect of acid and base additives
- 1 May 1973
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 50 (5) , 137-141
- https://doi.org/10.1007/bf02640466
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Lipoxidase deactivation to improve stability, odor and flavor of full‐fat soy floursJournal of Oil & Fat Industries, 1969
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- CRYSTALLINE SOYBEAN TRYPSIN INHIBITORThe Journal of general physiology, 1947
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