TY  - JOUR 
T1  - Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour
JO  - Food Science and Technology
A1  - Carvalho, Ariela Werneck de
A1  - Natal, Dorina Isabel Gomes
A1  - Silva, Cassiano Oliveira da
A1  - Dantas, Maria Inês de Souza
A1  - Barros, Everaldo Gonçalves de
A1  - Ribeiro, Sônia Machado Rocha
A1  - Costa, Neuza Maria Brunoro
A1  - Martino, Hércia Stampini Duarte
SN  - 0101-2061
UL  - 10.1590/S0101-20612013005000048
VL  - 33 
Y1  - 2013
PB  - Brasil 
ER  -