Comparative effects of ohmic, induction cooker, and electric stove heating on soymilk trypsin inhibitor inactivation. [electronic resource]

By: Contributor(s): Producer: 20150917Description: C495-503 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 80
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

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