STUDIES ON PROCESSING AND PROPERTIES OF SOYMILK .2. EFFECT OF PROCESSING CONDITIONS ON TRYPSIN INHIBITOR ACTIVITY AND DIGESTIBILITY IN-VITRO OF PROTEINS IN VARIOUS SOYMILK PREPARATIONS

被引：37

作者：

WALLACE, GM

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740221008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：526 / &

共 26 条

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