Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour
Carvalho, Ariela Werneck de, Natal, Dorina Isabel Gomes, Silva, Cassiano Oliveira da, Dantas, Maria Inês de Souza, Barros, Everaldo Gonçalves de, Ribeiro, Sônia Machado Rocha, Costa, Neuza Maria BrunoVolume:
33
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/S0101-20612013005000048
Date:
May, 2013
File:
PDF, 205 KB
english, 2013