Biochemical Characterization of a Low Trypsin Inhibitor Soybean
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb06862.x/fullpdf
Reference21 articles.
1. Evaluation of Protein Solubility as an Indicator of Overprocessing Soybean Meal
2. Heat inactivation of the Kunitz and Bowman-Birk soybean protease inhibitors
3. Comparison of a commercial soybean cultivar and an isoline lacking the Kunitz trypsin inhibitor: composition, nutritional value, and effects of heating
4. Nutritional Evaluation of Soybeans Varying in Trypsin Inhibitor Content
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3. Inhibitory activity and conformation changes of soybean trypsin inhibitors induced by ultrasound;Ultrasonics Sonochemistry;2008-07
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