Efficiency of inactivation of trypsin inhibitors and haemagglutinins by roasting of soybean (Glycine max.)

Journal of Food Science and Technology

Volumn 33, Issue 3, 1996, Pages 197-201

  Ramamani, S ^b   Chandrasekhara, H N ^a   Narasimha Murthy, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b NONE

Author keywords

Haemagglutinins; Pancreatic hypertrophy; Protein efficiency ratio; Roasting; Soybean; Trypsin inhibitors

Indexed keywords

AMINO ACIDS; FOOD PROCESSING; HEAT TREATMENT; NUTRITION; PROTEINS;

SOYBEAN PROCESSING; SOYBEAN ROASTING; TRYPSIN INHIBITORS;

AGRICULTURAL PRODUCTS;

EID: 0030149797     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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