Retention of nutritional quality of soybean during extrusion cooking

Pakistan Journal of Scientific and Industrial Research

Volumn 46, Issue 5, 2003, Pages 389-394

  Khan, M ^a   Huff, H E ^a   Hsieh, F ^a   Grebing, S ^a   Porter, J ^a   Li, Y ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

Extrusion cooking; Nitrogen solubility index; Soybean; Trypsin inhibition

Indexed keywords

FAT; TRYPSIN INHIBITOR; VEGETABLE PROTEIN;

LEGUME; NUTRITION; PROTEIN;

ARTICLE; CHEMICAL REACTION KINETICS; COOKING; FOOD ANALYSIS; FOOD SAFETY; HIGH TEMPERATURE; MATHEMATICAL MODEL; MEASUREMENT; MOISTURE; NUTRITIONAL VALUE; PLANT METABOLISM; PROCESS MODEL; PROTEIN CONTENT; PROTEIN QUALITY; REDUCTION; SOLUBILITY; SOYBEAN; STANDARD; STATISTICAL MODEL; TEMPERATURE DEPENDENCE; VARIETAS;

EID: 10844284617     PISSN: 00309885     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

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