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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/3583
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dc.contributor.authorMULIMANI, VH
dc.contributor.authorPARAMJYOTHI, S
dc.date.accessioned2020-06-12T14:45:43Z-
dc.date.available2020-06-12T14:45:43Z-
dc.date.issued1993
dc.identifier.citationJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , Vol. 30 , 1 , p. 62 - 63en_US
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/3583-
dc.description.abstractRedgram (Cajanus cajan, L) seeds were analysed for trypsin and chymotrypsin inhibitor activity and the effects of heat treatment as well as UV exposure on the activities of these anti-nutritional factors. Heat treatment and UV exposure decreased the activities of both trypsin and chymotrypsin inhibitors. Proteinase inhibitors of redgram were found to be heat labile.en_US
dc.publisherASSN FOOD SCIENT TECHN INDIA
dc.subjectREDGRAM; TRYPSIN INHIBITOR; CHYMOTRYPSIN INHIBITOR; HEAT TREATMENT; UV EXPOSURE TREATMENT; TREATMENT PERIOD
dc.titleEFFECT OF HEAT AND UV ON TRYPSIN AND CHYMOTRYPSIN INHIBITOR ACTIVITIES IN REDGRAM (CAJANUS-CAJAN, L)en_US
dc.typeNote
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