Assessment of soy genotype and processing method on trypsin inhibitors, urease and lectins content of tofu
Author:
Affiliation:
1. Department of Chemistry and Biochemistry, University of Belgrade, Faculty of Agriculture, Belgrade, Serbia
Funder
Ministry of Science, Technological Development and Innovation of Republic of Serbia
Publisher
Informa UK Limited
Subject
Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/14786419.2023.2280858
Reference35 articles.
1. The Bowman-Birk inhibitor. Trypsin- and chymotrypsin-inhibitor from soybeans
2. Method for detecting inadequately heated soy‐ bean oil meal;Caskey CD;Ind Eng Chem,1944
3. Development of anti-nutrients free soy beverage using sprouted soybean;Chauhan OP;J Food Sci Technol,2007
4. Insight into the Processing, Gelation and Functional Components of Tofu: A Review
5. Food labeling, halth claims, soy protein and corronary heart disease. Final rule;FDA;Fed Regist,1999
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