Soy protein products & methods for producing soy protein
作者： John E. Prevost
DOI:
关键词: Chemistry 、 Trypsin 、 Food science 、 Soy product 、 Soy protein 、 Trypsin inhibitor 、 Meal
摘要: A method for producing an enzymatically stabilized soy meal containing a naturally-occuring trypsin inhibitor to produce soluble, pleasant-tasting product which comprises deactivating the inhibitors in without using heat, and treating makes carbohydrates proteins more digestible.
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