Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1104484
Title: Thermal treatment for soybean flour processing with high-quality color and reduced Kunitz trypsin inhibitor.
Authors: DAHMER, A. M.
RIGO, A. A.
STEFFENS, J.
STEFFENS, C.
CARRÃO-PANIZZI, M. C.
Affiliation: ALICE MARIA DAHMER; ALINE ANDRESSA RIGO; JULIANA STEFFENS; CLARICE STEFFENS; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT.
Date Issued: 2018
Citation: Journal of Food Process Engineering, v. 41, n. 8, e12925, Dec. 2018.
Thesagro: Farinha de Soja
Tratamento Térmico
NAL Thesaurus: Soybeans
Soy flour
DOI: 10.1111/jfpe.12925
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CNPT)

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