Investigation of the effects of extrusion cooking on antinutritional factors in soybeans employing response surface analysis Part 1. Effect of extrusion cooking on trypsin-inhibitor activity

✍ Scribed by Petres, J. ;Czukor, B.

• Publisher: John Wiley and Sons
• Year: 1989
• Tongue: English
• Weight: 307 KB
• Volume: 33
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19890330312