Thermal treatment for soybean flour processing with high-quality color and reduced Kunitz trypsin inhibitor.

DAHMER, A. M.; RIGO, A. A.; STEFFENS, J.; STEFFENS, C.; CARRÃO-PANIZZI, M. C.

Thermal treatment for soybean flour processing with high-quality color and reduced Kunitz trypsin inhibitor.

Detalhes bibliográficos
Autores:	DAHMER, A. M., RIGO, A. A., STEFFENS, J., STEFFENS, C., CARRÃO-PANIZZI, M. C.
Formato:	artículo
Estado:	Versión publicada
Fecha de publicación:	2018
País:	Brasil
Recursos:	Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
Repositorio:	Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Idioma:	inglés
OAI Identifier:	oai:www.alice.cnptia.embrapa.br:doc/1104484
Acesso em linha:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1104484
Access Level:	acceso abierto
Palavra-chave:	Farinha de Soja Tratamento Térmico Soybeans Soy flour

Descrição
Descrição não disponível.

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Thermal treatment for soybean flour processing with high-quality color and reduced Kunitz trypsin inhibitor.

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