Potential for enhanced soy storage protein breakdown and...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 9

Potential for enhanced soy storage protein breakdown and allergen reduction in soy-based foods produced with optimized sprouted soybeans

Oyedeji, Ajibola B., Mellem, John J., Ijabadeniyi, Oluwatosin A.
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Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.09.019
Date:
September, 2018
File:
PDF, 1.38 MB
english, 2018
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