GULBARGA UNIVERSITY, KALABURAGI Institutional Repository
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http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/3588| Title: | DETERMINATION OF TRYPSIN AND CHYMOTRYPSIN INHIBITORY ACTIVITIES IN SORGHUM PRODUCTS |
| Authors: | MULIMANI, VH VADIRAJ, S |
| Issue Date: | 1991 |
| Publisher: | ASSN FOOD SCIENT TECHN INDIA |
| Citation: | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , Vol. 28 , 3 , p. 185 - 186 |
| Abstract: | In unleavend bread 55 and 45% of trypsin and chymotrypsin inhibitory activities were lost respectively. The corresponding losses in Kichadi were 45 and 54% respectively. However, there was much decrease in chymotrypsin inhibitory activity in Thalipeeth. In Idli, there were decreases of 55 and 75% of trypsin and chymotrypsin inhibitory activities, respectively. Effect of different types of grinding was also studied. |
| URI: | http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/3588 |
| Appears in Collections: | 5. Miscellaneous Publications |
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