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Published by University of Belgrade - Faculty of Agriculture
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hydrothermal cooking (HTC)

The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk

 
  1. Slađana P. Stanojević,
  2. Miroljub B. Barać,
  3. Mirjana B. Pešić,
  4. Biljana V. Vucelić-Radović

University of Belgrade, Faculty of Agriculture, Belgrade-Zemun, Serbia (1,2,3,4)

Corresponding author: sladjas@agrif.bg.ac.rs
Abstract:

Key words: 
  • soymilk,
  • hydrothermal cooking (HTC),
  • soybean genotype,
  • trypsin inhibitors.
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