@article{e20182ddc6014e3f9454390cd4595392,
title = "Effects of water, steam and shear conditioning on the protein quality of soy grits.",
keywords = "Conditioner, Expander, Nitrogen solubility, Processing, Protein dispersibility, Protein quality, Soy grits, Steam, Trypsin inhibitor activity, Water",
author = "M. Thomas and {van Kol}, E.M.R.A.H. and S. Tamminga and M.W.A. Verstegen and {van der Poel}, A.F.B.",
year = "1997",
doi = "10.1002/(sici)1097-0010(199707)74:3<392::aid-jsfa815>3.0.co;2-w",
language = "English",
volume = "74",
pages = "392--400",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "Wiley",
number = "3",
}