Composition and Characterization of Soyabean and Related Products

Critical Reviews in Food Science and Nutrition

Volumn 37, Issue 4, 1997, Pages 361-391

  Garcia M C ^a   Torre, M ^a   Marina, M L ^a   Laborda, F ^a  

^a UNIVERSITY OF ALCALÁ   (Spain)

Author keywords

Functional properties; Minerals; Phytic acid; Protein; Protein analysis; Soyabean

Indexed keywords

GLYCINE MAX;

AMINO ACID; ASCORBIC ACID; MINERAL; PHYTIC ACID; PROTEINASE INHIBITOR; SOYBEAN PROTEIN;

BIOAVAILABILITY; CHEMISTRY; DIETARY FIBER; ENZYMOLOGY; PHYSICAL CHEMISTRY; REVIEW; SOYBEAN;

AMINO ACIDS; ASCORBIC ACID; BIOLOGICAL AVAILABILITY; CHEMISTRY, PHYSICAL; DIETARY FIBER; MINERALS; PHYTIC ACID; PROTEASE INHIBITORS; SOYBEAN PROTEINS; SOYBEANS;

EID: 0031156546     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408399709527779     Document Type: Article

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