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Studies on the processing and properties of soymilk: II.—Effect of processing conditions on the trypsin inhibitor activity and the digestibility in vitro of proteins in various soymilk preparations

✍ Scribed by G. M. Wallace; W. R. Bannatyne; A. Khaleque

Publisher
John Wiley and Sons
Year
1971
Tongue
English
Weight
714 KB
Volume
22
Category
Article
ISSN
0022-5142

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