title: The nutritive quality and the trypsin inhibitor content of soybean flour heated at various temperatures.
mesh_terms: D005433:Flour; D006358:Hot Temperature; D006801:Humans; D009753:Nutritive Value; D013025:Glycine max; D013696:Temperature; D014357:Trypsin; D014361:Trypsin Inhibitors
chemical_list: D014361:Trypsin Inhibitors; D014357:Trypsin
keywords: SOYBEANS; TRYPSIN