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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5550
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dc.contributor.authorMULIMANI, VH
dc.contributor.authorSUPRIYA, D
dc.date.accessioned2020-06-12T15:08:13Z-
dc.date.available2020-06-12T15:08:13Z-
dc.date.issued1993
dc.identifier.citationPLANT FOODS FOR HUMAN NUTRITION , Vol. 44 , 2 , p. 181 - 186en_US
dc.identifier.uri10.1007/BF01088383
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5550-
dc.description.abstractThe application of dry heat to sorghum seeds and meal was not effective in inactivating the amylase inhibitory activity. Overnight soaking followed by heat treatment was more effective in destroying amylase inhibitory activity. Cooking the meal, raw seeds and soaked seeds drastically reduced the levels of alpha-amylase inhibitory activity.en_US
dc.publisherKLUWER ACADEMIC PUBL
dc.subjectSORGHUM GRAINS
dc.subjectALPHA-AMYLASE INHIBITOR
dc.subjectHEAT TREATMENTS
dc.titleEFFECT OF HEAT-TREATMENTS ON ALPHA-AMYLASE INHIBITOR ACTIVITY IN SORGHUM (SORGHUM-BICOLOR L)en_US
dc.typeArticle
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