A heat-stable trypsin inhibitor in adzuki bean (Vigna angularis): effect of extraction media, purification and biochemical characteristics
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02117.x/fullpdf
Reference18 articles.
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2. Some physicochemical and antinutritional properties of raw flours and protein isolates from Mucuna pruriens (velvet bean) and Canavalia ensiformis (jack bean);Betancur-Ancona;International Journal of Food Science and Technology,2008
3. Purification and partial characterization of a proteinase inhibitor from terzry bean (Phaseolus acutifolius) seeds;Campos;Journal of Food Biochemistry,1997
4. Effect of different solvents on protein recovery and neurotoxin and trypsin inhibitor contents of grass pea (Lathyrus sativus);Deshpande;Journal of the Science of Food and Agriculture,1992
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