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

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

Cite this

@article{2ba58424e380491183b0ad4ed192f340,
title = "Effect of temperature and time during steam treatment on the protein quality of full-fat soybeans from different origins.",
author = "G.X. Qin and M.W.A. Verstegen and {van der Poel}, A.F.B.",
year = "1998",
doi = "10.1002/(sici)1097-0010(199807)77:3<393::aid-jsfa59>3.0.co;2-m",
language = "English",
volume = "77",
pages = "393--398",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "Wiley",

}

TY - JOUR

T1 - Effect of temperature and time during steam treatment on the protein quality of full-fat soybeans from different origins.

AU - Qin, G.X.

AU - Verstegen, M.W.A.

AU - van der Poel, A.F.B.

PY - 1998

Y1 - 1998

U2 - 10.1002/(sici)1097-0010(199807)77:3<393::aid-jsfa59>3.0.co;2-m

DO - 10.1002/(sici)1097-0010(199807)77:3<393::aid-jsfa59>3.0.co;2-m

M3 - Article

VL - 77

SP - 393

EP - 398

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

ER -