Food matrix and processing modulatein vitroprotein digestibility in soybeans
Author:
Affiliation:
1. Food Quality and Design group
2. Wageningen University and Research
3. Wageningen
4. The Netherlands
Abstract
The digestibility of soybean proteins is increased by particle size reduction and thermal treatment and depends on the fraction of intact cells.
Funder
Islamic Development Bank
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO01385C
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