Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13687.x/fullpdf
Reference15 articles.
1. Effect of heat treatment on the toxicity and nutritive value of dry bean (Phaseolus vulgaris var Rosinha G2) proteins
2. Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling Rats
3. Contribution of Trypsin Inhibitors to the Deleterious Effects of Unheated Soybeans Fed to Rats
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