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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5527
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dc.contributor.authorMULIMANI, VH
dc.contributor.authorRUDRAPPA, G
dc.contributor.authorSUPRIYA, D
dc.date.accessioned2020-06-12T15:08:09Z-
dc.date.available2020-06-12T15:08:09Z-
dc.date.issued1994
dc.identifier.citationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , Vol. 64 , 4 , p. 413 - 415en_US
dc.identifier.uri10.1002/jsfa.2740640404
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5527-
dc.description.abstractThe alpha-amylase inhibitory activity of 28 varieties of chick pea (Cicer arietinum L) was determined, and KGT/GBS-8 was found to have the greatest activity (81.4 units g(-1)). The inhibitor was heat labile and the inhibitory activity decreased during germination.en_US
dc.publisherJOHN WILEY & SONS LTD
dc.subjectCICER ARIETINUM L
dc.subjectALPHA-AMYLASE INHIBITOR
dc.titleALPHA-AMYLASE INHIBITORS IN CHICK PEA (CICER-ARIETINUM L)en_US
dc.typeArticle
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