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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5532
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dc.contributor.authorMULIMANI, VH
dc.contributor.authorPARAMJYOTHI, S
dc.date.accessioned2020-06-12T15:08:10Z-
dc.date.available2020-06-12T15:08:10Z-
dc.date.issued1994
dc.identifier.citationPLANT FOODS FOR HUMAN NUTRITION , Vol. 46 , 2 , p. 103 - 107en_US
dc.identifier.uri10.1007/BF01088761
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5532-
dc.description.abstractThe 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.en_US
dc.publisherKLUWER ACADEMIC PUBL
dc.subjectCAJANUS-CAJAN L
dc.subjectCHYMOTRYPSIN INHIBITOR
dc.subjectHEAT TREATMENTS
dc.subjectTRYPSIN INHIBITOR
dc.titleEFFECT OF HEAT-TREATMENTS ON TRYPSIN CHYOMOTRYPSIN INHIBITOR ACTIVITY OF RED GRAM (CAJANUS-CAJAN L)en_US
dc.typeArticle
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