Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk

Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk Wah-Kang Chong text Netherlands, New Delhi Springer Nature B.V. 2019 4371-4379 hlm, : ilus, ; 21 cm X 29,5 cm Wah-Kang Chong Jurnal Kedelai 637.1 637.1 WAH t 09758402 240819 20240819100916 INLIS000000000000875 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)