|
Volumn 24, Issue 6, 1976, Pages 1130-1135
|
Effect of Heat, Amylase, and Disulfide Bond Cleavage on the in Vitro Digestibility of Soybean Proteins
|
Author keywords
[No Author keywords available]
|
Indexed keywords
AMYLASE;
DISULFIDE;
PEPSIN A;
TRYPSIN;
TRYPSIN INHIBITOR;
VEGETABLE PROTEIN;
ARTICLE;
CHEMISTRY;
DIGESTION;
HEAT;
ISOLATION AND PURIFICATION;
METABOLISM;
PH;
SOLUBILITY;
SOYBEAN;
AMYLASES;
CHEMISTRY;
DIGESTION;
DISULFIDES;
HEAT;
HYDROGEN-ION CONCENTRATION;
PEPSIN A;
SOLUBILITY;
SOYBEANS;
TRYPSIN;
TRYPSIN INHIBITORS;
VEGETABLE PROTEINS;
|
EID: 0017021691
PISSN: 00218561
EISSN: 15205118
Source Type: Journal
DOI: 10.1021/jf60208a033 Document Type: Article |
Times cited : (56)
|
References (28)
|