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

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	393-398
Journal	Journal of the Science of Food and Agriculture
Volume	77
DOIs	https://doi.org/10.1002/(sici)1097-0010(199807)77:3<393::aid-jsfa59>3.0.co;2-m
Publication status	Published - 1998

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@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 -