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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5511
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dc.contributor.authorMULIMANI, VH
dc.contributor.authorPARAMJYOTHI, S
dc.date.accessioned2020-06-12T15:08:07Z-
dc.date.available2020-06-12T15:08:07Z-
dc.date.issued1995
dc.identifier.citationPLANT FOODS FOR HUMAN NUTRITION , Vol. 47 , 3 , p. 185 - 190en_US
dc.identifier.uri10.1007/BF01088326
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5511-
dc.description.abstractChanges in trypsin and chymotrypsin inhibitory activity of redgram seeds on soaking in distilled water, different salt solutions and mixed salt solution were investigated. Reduction in trypsin and chymotrypsin inhibitory activity was observed on soaking in salt solutions in comparison to soaking in distilled water. Maximum loss of trypsin and chymotrypsin inibitory activity was observed on soaking the seeds in mixed salt solution.en_US
dc.publisherKLUWER ACADEMIC PUBL
dc.subjectCHYMOTRYPSIN INHIBITOR
dc.subjectREDGRAM (CAJANUS CAJAN L)
dc.subjectSOAKING
dc.subjectTRYPSIN INHIBITOR
dc.titleCHANGES IN TRYPSIN AND CHYMOTRYPSIN INHIBITORY ACTIVITY ON SOAKING OF REDGRAM (CAJANUS-CAJAN L)en_US
dc.typeArticle
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