Thermal treatment for soybean flour processing with high‐quality color and reduced Kunitz trypsin inhibitor
Author:
Affiliation:
1. Department of Food EngineeringURI Erechim Campus Erechim Brazil
2. Embrapa Trigo ‐ Rodovia BR‐285 Passo Fundo Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12925
Reference33 articles.
1. Effect of processing on the proximate composition and mineral content of bambara groundnut (Voandezeia subterranean);Abdulsalami M. S.;Journal of Pure & Applied Science,2010
2. Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max)
3. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors
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