Influence of extrusion shear forces on the inactivation of trypsin inhibitors in soy flour.

R. van den Hout, J. Jonkers, T. van Vliet, D.J. van Zuilichem, K. van 't Riet

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

Original language	English
Pages (from-to)	155-161
Journal	Food and Bioproducts Processing
Publication status	Published - 1998

Keywords

@article{8598aab8454547748988ddaa53d7b22b,

title = "Influence of extrusion shear forces on the inactivation of trypsin inhibitors in soy flour.",

keywords = "Extrusion cooking, Shear, Soy flour, Trypsin inhibitors",

author = "{van den Hout}, R. and J. Jonkers and {van Vliet}, T. and {van Zuilichem}, D.J. and {van 't Riet}, K.",

year = "1998",

language = "English",

pages = "155--161",

journal = "Food and Bioproducts Processing",

issn = "0960-3085",

publisher = "Elsevier",

}

TY - JOUR

T1 - Influence of extrusion shear forces on the inactivation of trypsin inhibitors in soy flour.

AU - van den Hout, R.

AU - Jonkers, J.

AU - van Vliet, T.

AU - van Zuilichem, D.J.

AU - van 't Riet, K.

PY - 1998

Y1 - 1998

KW - Extrusion cooking

KW - Shear

KW - Soy flour

KW - Trypsin inhibitors

M3 - Article

SN - 0960-3085

SP - 155

EP - 161

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

ER -