Претраживање
Приказ резултата 1-1 од 1
Functional food factors of soya bean protein isolate prepared from hydrothermally treated grain / Biološki aktivni faktori sojinog proteinskog izolata dobijenog iz hidrotermički tretiranog lomljenog zrna
(Savez poljoprivrednih inženjera i tehničara, Beograd, 2003)
The influence of the treatment duration and steam pressure on inactivation of biologically active components is presented in this paper. Steaming of cracked soya bean grains used for the protein isolate preparation of ...