Optimisation of microwave treatment for reducing enzyme activity of soya bean

Acta Horticulturae

Volumn 476, Issue , 1998, Pages 141-147

  Szabo, G ^a   Rajko, R ^a   Kovacs, E ^a   Vidal Valverde, C ^b  

^a UNIV OF HORT AND FOOD INDUSTRY   (Hungary)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Experimental design; Microwave heating; Operational parameters; Soya bean; Urease and trypsin inhibitor activity

Indexed keywords

GLYCINE MAX;

EID: 0038820390     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.1998.476.15     Document Type: Article

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