2004•Unpublished venueRequires access

Nutritional value and physiological effects of industrial soybean products differing in protein solubility and trypsin inhibitor content.

M. Taciak, E. Święch, B. Pastuszewska, M. Múzquiz, G. D. Hill, Carmen Cuadrado, Mercedes M. Pedrosa

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Key concepts: Solubility, Trypsin inhibitor, Food science, Chemistry, Trypsin, Biochemistry, Enzyme, Organic chemistry

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Nutritional value and physiological effects of industrial soybean products differing in protein solubility and trypsin inhibitor content. — Research Paper | ScholarLens