The nutritive quality and the trypsin inhibitor content of soybean flour heated at various temperatures
J Nutr
.
1948 Mar;35(3):379-89.
doi: 10.1093/jn/35.3.379.
Authors
R J WESTFALL
,
S M HAUGE
PMID:
18906504
DOI:
10.1093/jn/35.3.379
No abstract available
MeSH terms
Flour*
Glycine max*
Hot Temperature*
Humans
Nutritive Value*
Temperature*
Trypsin Inhibitors*
Trypsin*
Substances
Trypsin Inhibitors
Trypsin