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https://open.uns.ac.rs/handle/123456789/11546| Title: | Effects of microwave heating on the chemico-nutritional value of soybeans | Authors: | Sakač M. Milutin Ristić Lević J. |
Issue Date: | 1-Jan-1996 | Journal: | Acta Alimentaria | Abstract: | The effect of microwave heating (v=2450 MHz) on the quality of the raw non-moistened and moistened soybeans was examined by measuring the changes in the antinutritive constituents (trypsin inhibitor and urease), protein (nitrogen solubility index NSI), amino acid profile and brown pigments (development of melanoidins). Comparing the quality parameters observed, it has been concluded that moistening before microwaving ensures the soybeans higher quality. | URI: | https://open.uns.ac.rs/handle/123456789/11546 | ISSN: | 01393006 |
| Appears in Collections: | Naučne i umetničke publikacije |
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