Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods
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24 dic 2018
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Publicado en línea: 24 dic 2018
Páginas: 58 - 80
DOI: https://doi.org/10.2478/ausal-2018-0004
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© 2018 J. Csapó et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Csapó, J.
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
Albert, Cs.
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science