2004•Unpublished venueRequires access

The effect of trypsin inhibitor level in soy products on in vitro and in vivo (pigs and rats) protein and amino acid digestibility.

E. Święch, L. Buraczewska, M. Taciak, M. Muzquiz, G. D. Hill, C. Cuadrado, Mercedes M. Pedrosa

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Key concepts: Soy protein, Food science, Trypsin inhibitor, Protein digestibility, Chemistry, In vivo, In vitro, Biochemistry

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The effect of trypsin inhibitor level in soy products on in vitro and in vivo (pigs and rats) protein and amino acid digestibility. — Research Paper | ScholarLens