Thermal treatment for soybean flour processing with high-quality color and reduced Kunitz trypsin inhibitor.
Thermal treatment for soybean flour processing with high-quality color and reduced Kunitz trypsin inhibitor.
Author(s): DAHMER, A. M.; RIGO, A. A.; STEFFENS, J.; STEFFENS, C.; CARRÃO-PANIZZI, M. C.
Publication year: 2018
Types of publication: Journal article
Unit: Embrapa Wheat
Keywords: Farinha de Soja, Soy flour, Soybeans, Tratamento Térmico
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