Studies on the processing and properties of soymilk. II. Effect of processing conditions on the trypsin inhibitor activity and the digestibility in vitro of proteins in various soymilk preparations.
D000818:Animals; D002254:Carbonates; D002364:Caseins; D004044:Dietary Proteins; D005525:Food-Processing Industry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007700:Kinetics; D008892:Milk; D010434:Pepsin A; D010940:Plant Proteins; D013025:Glycine max; D014357:Trypsin; D014361:Trypsin Inhibitors
D002254:Carbonates; D002364:Caseins; D004044:Dietary Proteins; D010940:Plant Proteins; D014361:Trypsin Inhibitors; D014357:Trypsin; D010434:Pepsin A