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.
No abstract available

MeSH terms

  • Flour*
  • Glycine max*
  • Hot Temperature*
  • Humans
  • Nutritive Value*
  • Temperature*
  • Trypsin Inhibitors*
  • Trypsin*

Substances

  • Trypsin Inhibitors
  • Trypsin