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

 -  Journal of food science  Mar 2015 
 - C495-503 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.12773  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking--methods<br/>Electric Impedance<br/>Electricity<br/>Heating<br/>Hot Temperature<br/>Humans<br/>Protein Aggregates<br/>Soy Milk--chemistry<br/>Trypsin Inhibitor, Bowman-Birk Soybean--chemistry<br/>Trypsin Inhibitors--chemistry