Enzymatic modification as a tool to improve the functional properties of heat-processed soy flour

Journal of the Science of Food and Agriculture

Volumn 88, Issue 2, 2008, Pages 336-343

  Radha, Cheruppanpullil ^a   Kumar, Parigi Ramesh ^a   Prakash, Vishweshwaraiah ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Digestibility; Enzymatic modification; Functional properties; Nitrogen solubility; Soy flour; Trypsin inhibitor activity

Indexed keywords

GLYCINE MAX;

EID: 38349166183     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3094     Document Type: Article

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