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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5533
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dc.contributor.authorMULIMANI, VH
dc.contributor.authorSUPRIYA, D
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 , 3 , p. 231 - 235en_US
dc.identifier.uri10.1007/BF01088995
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5533-
dc.description.abstractThree domestic cooking methods were studied in alpha-amylase inhibitory activity in sorghum grains. In all the treatments, overnight soaked seeds lost amylase inhibitory activity much faster. All the three treatments reduced the inhibitory activity. Use of solar cooker for reducing amylase inhibitory activity works out very economically and efficiently. Microwave cooking eliminates amylase inhibitory activity within 5 minutes.en_US
dc.publisherKLUWER ACADEMIC PUBL
dc.subjectALPHA-AMYLASE INHIBITOR
dc.subjectINFRARED RADIATIONS
dc.subjectMICROWAVE COOKING
dc.subjectSOLAR COOKING
dc.titleEFFECTS OF INFRARED RADIATION, SOLAR COOKING AND MICROWAVE COOKING ON ALPHA-AMYLASE INHIBITOR IN SORGHUM (SORGHUM-BICOLOR L)en_US
dc.typeArticle
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