Published in
Elsevier, LWT - Food Science and Technology, (98), p. 629-634, 2018
DOI: 10.1016/j.lwt.2018.09.023
Links
Tools
Effect of thermal processing and reducing agents on trypsin inhibitor activity and functional properties of soybean and chickpea protein concentrates
Journal article published in 2018 by
Sara Avilés-Gaxiola,
Cristina Chuck-Hernández 
,
María del Refugio Rocha-Pizaña ,
Silverio García-Lara ,
Laura Margarita López-Castillo ,
Sergio O. Serna-Saldívar
,
María del Refugio Rocha-Pizaña ,
Silverio García-Lara ,
Laura Margarita López-Castillo ,
Sergio O. Serna-Saldívar
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Data provided by 