Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (Phaseolus vulgaris) and effects on protein quality
- 1 January 1990
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 53 (2), 215-228
- https://doi.org/10.1002/jsfa.2740530209
Abstract
No abstract availableKeywords
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