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EFFECT OF FLUCTUATING TEMPERATURE TREATMENT ON MILK COAGULATION AND INACTIVATION OF SOYBEAN TRYPSIN INHIBITOR

✍ Scribed by ARNOLD C. M. WU; RONALD R. EITENMILLER; JOHN J. POWERS

Book ID
108800874
Publisher
Institute of Food Technologists
Year
1975
Tongue
English
Weight
379 KB
Volume
40
Category
Article
ISSN
0022-1147

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## Abstract The effects of hydrothermal treating parameters on trypsin inhibitor (TI), lectin and urease activities in whole soybean seeds were investigated by Response Surface Analysis (RSA). Independent variables with equidistant levels examined in this study were the following: treating temperat