Quality control of full-fat soybean using urease activity: Critical assessment of the method
A critical assessment of the method for determination of urease activity, as an indicator of the degree of full-fat soybean (FFSB) processing, has been undertaken. FFSB was processed by dry extrusion at five temperatures, ranging from 115ºC to 165ºC, and analyzed for urease activity by two laborator...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Faculty of Technology, Novi Sad
2008-01-01
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| coleção: | Acta Periodica Technologica |
| Assuntos: | |
| Acesso em linha: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2008/1450-71880839047P.pdf |
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