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Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods

J. Csapó

J. Csapó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
  • Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
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Csapó, J.
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Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
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Albert, Cs.
  
Dec 24, 2018
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Published Online: Dec 24, 2018
Page range: 58 - 80
DOI: https://doi.org/10.2478/ausal-2018-0004
Keywords
© 2018 J. Csapó et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
Publication timeframe:
1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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