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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5551
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dc.contributor.authorMULIMANI, VH
dc.contributor.authorVADIRAJ, S
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 , 3 , p. 221 - 226en_US
dc.identifier.uri10.1007/BF01088316
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5551-
dc.description.abstractThere was no appreciable change in proteinase inhibitory activity in sorghum upon dry heat treatment. However, moist heating reduced trypsin and chymotrypsin inhibitors to a greater degree. Germination (5 days) brought about complete reduction in proteinase inhibitory activity.en_US
dc.publisherKLUWER ACADEMIC PUBL
dc.subjectSORGHUM (SORGHUM BICOLOR (L) MOENCH)
dc.subjectTRYPSIN INHIBITOR
dc.subjectCHYMOTRYPSIN INHIBITOR
dc.subjectGERMINATION
dc.titleEFFECTS OF HEAT-TREATMENT AND GERMINATION ON TRYPSIN AND CHYMOTRYPSIN INHIBITORY ACTIVITIES IN SORGHUM (SORGHUM-BICOLOR (L) MOENCH) SEEDSen_US
dc.typeArticle
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