Influence of shear forces on the inactivation of trypsin inhibitor activity in soy flour during extrusion.

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

Research output: Chapter in Book/Report/Conference proceedingAbstract

Original languageEnglish
Title of host publicationAIChE 4th Conf. on Food Engineering. Chicago, USA (1995) B 4.5
Publication statusPublished - 1995

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