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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.
  
24 dic 2018
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Pubblicato online: 24 dic 2018
Pagine: 58 - 80
DOI: https://doi.org/10.2478/ausal-2018-0004
Parole chiave
© 2018 J. Csapó et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
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