Accesso libero

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
Cerca questo autore su
Sciendo|Google Scholar
Csapó, J.
 e 
Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
Cerca questo autore su
Sciendo|Google Scholar
Albert, Cs.
  
24 dic 2018
Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods's Cover Image
INFORMAZIONI SU QUESTO ARTICOLO
Articolo precedente
Articolo Successivo
Cita
Scarica la copertina
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.
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
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
Feed RSS della rivista