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http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5532| Title: | EFFECT OF HEAT-TREATMENTS ON TRYPSIN CHYOMOTRYPSIN INHIBITOR ACTIVITY OF RED GRAM (CAJANUS-CAJAN L) |
| Authors: | MULIMANI, VH PARAMJYOTHI, S |
| Keywords: | CAJANUS-CAJAN L CHYMOTRYPSIN INHIBITOR HEAT TREATMENTS TRYPSIN INHIBITOR |
| Issue Date: | 1994 |
| Publisher: | KLUWER ACADEMIC PUBL |
| Citation: | PLANT FOODS FOR HUMAN NUTRITION , Vol. 46 , 2 , p. 103 - 107 |
| Abstract: | The application of dry heat to the seeds and meal was not effective in inactivating the tryspin inhibitory activity (TIA) and chymotrypsin inhibitory activity (CIA). Soaking for 24 hours followed by cooking for 20 min was effective in destroying the TIA and CIA. |
| URI: | 10.1007/BF01088761 http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5532 |
| Appears in Collections: | 1. Journal Articles |
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