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The in vitro digestibility of raw and heat-processed soy products varying in the nutritive value of the protein.

María J. Simón, Daniel Melnick

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Key concepts: Chemistry, Protein digestibility, Food science, Soy protein, Soy flour, In vitro, Raw material, Biochemistry

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The in vitro digestibility of raw and heat-processed soy products varying in the nutritive value of the protein. — Research Paper | ScholarLens