Effects of crush and heat on the digestibility of protein and the activity of trypsin-inhibitor of the parched soybean flour

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 44, Issue 3, 1997, Pages 219-225

  Morinaga, Koutarou ^a  

^a Toyama Women's College   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23744452988     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.44.219     Document Type: Article

References (21)

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2. BOWMAN, D.E. : Proc. Soc. Exptl. Biol. Med., 57, 139 (1944).
3. FRIEDMAN, M., GROSJEAN, O.K. and ZAHNLEY, J.C. : J. Sci. Food Agric., 33, 165 (1982)
4. ELLENRIEDER, G., GERONAZZO, H. and DEBOJARSKI, A.B. : Cereal Chem., 57, 25 (1980).
5. MILLER, D.B.S., WILLICK, G.E., STEINER, R.F. and FRATTALI, V. : J. Biol. Chem., 244, 281 (1969).