Soybean trypsin inhibitor and urease activities and their correlations as affected by heating method, duration, sample matrix, and prior soaking
Author:
Affiliation:
1. National Small Grains and Potato Germplasm Research Unit, U.S. Department of Agriculture Agricultural Research Service Aberdeen Idaho USA
2. Nelson Ruiz Nutrition, LLC Suwanee Georgia USA
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12514
Reference30 articles.
1. Rate studies on atmospheric steaming and immersion cooking of soybeans;Albrecht WJ;Cereal Chem,1966
2. Evaluation of Protein Solubility as an Indicator of Overprocessing Soybean Meal
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