Effect of temperature and time during steam treatment on the protein quality of full-fat soybeans from different origins.

Research output: Contribution to journalArticleAcademicpeer-review

36 Citations (Scopus)
Original languageEnglish
Pages (from-to)393-398
JournalJournal of the Science of Food and Agriculture
Volume77
DOIs
Publication statusPublished - 1998

Keywords

  • Antinutritional factors
  • Full-fat soybeans
  • Protein quality
  • Soybean origin
  • Thermal processing

Cite this