Comparison of conventional and microwave treatment on soymilk for inactivation of trypsin inhibitors and in vitro protein digestibility

Foods

Volumn 7, Issue 1, 2018, Pages

  Vagadia, Brinda Harish ^a   Vanga, Sai Kranthi ^a   Singh, Ashutosh ^b   Gariepy, Yvan ^a   Raghavan, Vijaya ^a  

^a MCGILL UNIVERSITY   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Microwave processing; Response surface methodology; Soymilk; Thermal processing; Trypsin inhibitors

Indexed keywords

EID: 85050873818     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods7010006     Document Type: Article

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