The effect of the length of soaking time on trypsin inhibitor, crude protein and phosphorus contents of soybeans (Glycine max)

International Journal of Consumer Studies

Volumn 28, Issue 1, 2004, Pages 49-54

  Mumba, P P ^a   Chilera, F ^a   Alinafe, G ^a  

^a LILONGWE UNIVERSITY OF AGRICULTURE AND NATURAL RESOURCES   (Malawi)

Author keywords

Crude protein; Phosphorus; Soybeans; Trypsin inhibitor

Indexed keywords

EID: 84889338008     PISSN: 14706423     EISSN: 14706431     Source Type: Journal    
DOI: 10.1111/j.1470-6431.2004.00333.x     Document Type: Article

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