Changes in storage protein composition on genetic removal of Kunitz trypsin inhibitor maintain protein content in soybean (Glycine max)

Author:

Rani Anita,Kumar Vineet,Shukla Shruti,Jha Priyamvada,Tayalkar Trupti,Mittal Priyanka

Funder

Williams

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Reference26 articles.

1. Nutritional value of soybean;Kumar,2010

2. Possible adverse effects of soybean anticarcinogens;Liener;J. Nutr.,1995

3. Changes in lipoxygenase isozymes and trypsin inhibitor activity in soybean during germination at different temperatures;Kumar;Food Chem.,2006

4. Chemical composition of tempeh from soybean cultivars specially developed for human consumption;Bavia;Food Sci. Technol. (Campinas).,2012

5. Improving digestibility of soy flour by reducing disulfide bonds with thioredoxin;Faris;J. Agric. Food Chem.,2008

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