Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods
oraz
24 gru 2018
O artykule
Data publikacji: 24 gru 2018
Zakres stron: 58 - 80
DOI: https://doi.org/10.2478/ausal-2018-0004
Słowa kluczowe
© 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