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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/3588
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dc.contributor.authorMULIMANI, VH
dc.contributor.authorVADIRAJ, S
dc.date.accessioned2020-06-12T14:45:44Z-
dc.date.available2020-06-12T14:45:44Z-
dc.date.issued1991
dc.identifier.citationJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , Vol. 28 , 3 , p. 185 - 186en_US
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/3588-
dc.description.abstractIn unleavend bread 55 and 45% of trypsin and chymotrypsin inhibitory activities were lost respectively. The corresponding losses in Kichadi were 45 and 54% respectively. However, there was much decrease in chymotrypsin inhibitory activity in Thalipeeth. In Idli, there were decreases of 55 and 75% of trypsin and chymotrypsin inhibitory activities, respectively. Effect of different types of grinding was also studied.en_US
dc.publisherASSN FOOD SCIENT TECHN INDIA
dc.titleDETERMINATION OF TRYPSIN AND CHYMOTRYPSIN INHIBITORY ACTIVITIES IN SORGHUM PRODUCTSen_US
dc.typeNote
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