Screening soybean (grain and vegetable) genotypes for nutrients and anti-nutritional factors
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF02196075.pdf
Reference42 articles.
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3. Borhan M, Snyder HE (1979) Lipoxygenase destruction in whole soybeans by combinations of heating and soaking in ethanol. J Food Sci 44: 586–590
4. Collins JL, Beaty BF (1980) Heat inactivation of trypsin inhibitors in fresh green soybean and physiological responses of rats fed the beans. J Food Sci 45: 542–546
5. de Lumen BO (1990) Molecular approaches to improving the nutritional and functional properties of plant seeds as food sources: development and comments. J Agric Food Chem 38(9): 1779–1788
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