HEAT TREATMENT AND INACTIVATION OF TRYPSIN-CHYMOTRYPSIN INHIBITORS AND LECTINS FROM BEANS (Phaseolus vulgaris L.)-Reference-Cited by-同舟云学术

HEAT TREATMENT AND INACTIVATION OF TRYPSIN-CHYMOTRYPSIN INHIBITORS AND LECTINS FROM BEANS (Phaseolus vulgaris L.)

Published:1997-10 Issue:4 Volume:21 Page:219-233
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

CARVALHO MARIA REGINA B.,SGARBIERI VALDEMIRO C.

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1997.tb00216.x/fullpdf

Reference34 articles.

1. Effect of heat treatment on the toxicity and nutritive value of dry bean (Phaseolus vulgaris var Rosinha G2) proteins

2. R.G. COELHO, 1993 . Qualidade proteica e biodisponibilidade de metionina em proteinas do feijao IAC Carioca 80 SH (Phaseolus vulgaris L.). Doctorate Thesis, State University of Campinas, Campinas, Sao Paulo, Brazil.

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