Thermal treatment for soybean flour processing with high-quality color and reduced Kunitz trypsin inhibitor.

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dc.contributorALICE MARIA DAHMER; ALINE ANDRESSA RIGO; JULIANA STEFFENS; CLARICE STEFFENS; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT.
dc.creatorDAHMER, A. M.
dc.creatorRIGO, A. A.
dc.creatorSTEFFENS, J.
dc.creatorSTEFFENS, C.
dc.creatorCARRÃO-PANIZZI, M. C.
dc.date2019-01-20T23:34:40Z
dc.date2019-01-20T23:34:40Z
dc.date2019-01-17
dc.date2018
dc.date2019-01-20T23:34:40Z
dc.date.accessioned2026-07-07T11:28:29Z
dc.identifierJournal of Food Process Engineering, v. 41, n. 8, e12925, Dec. 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1104484
dc.identifier10.1111/jfpe.12925
dc.identifier.urihttp://hdl.handle.net/123456789/509278
dc.languageeng
dc.rightsopenAccess
dc.subjectFarinha de Soja
dc.subjectTratamento Térmico
dc.subjectSoybeans
dc.subjectSoy flour
dc.titleThermal treatment for soybean flour processing with high-quality color and reduced Kunitz trypsin inhibitor.
dc.typeArtigo de periódico

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