Studies on black gram (Vigna mungo) trypsin inhibitor
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference23 articles.
1. ; In Toxic Constituents of Plant Foodstuffs Academic Press, New York, 1980, 2nd edn, p. 7.
2. Measurement of Digestibility of Alfalfa Protein Concentrates by in vivo and in vitro Methods
3. Effect of Soaking and Germinating on the Nutritive Value of Navy Beans
4. The nutritional evaluation of kidney beans (Phaseolus vulgaris). The effect on nutritional value of seed germination and changes in trypsin inhibitor content
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1. Phaseoleae;Chemotaxonomie der Pflanzen;2001
2. Changes in protease inhibitory activity from pigeon pea (Cajanus cajan (L) millsp) during seed development and germination;Journal of the Science of Food and Agriculture;1994-12
3. Effect of radiation and soaking on trypsin inhibitor and protein content of chickpea (Cicer arientinum L.);Food / Nahrung;1990
4. Effect of soaking and germination temperatures on selected nutrients and antinutrients of mungbean;Food Chemistry;1989-01
5. Studies on ?-amylase and trypsin inhibitors in legume seeds using agar diffusion and isoelectric focusing techniques;Qualitas Plantarum Plant Foods for Human Nutrition;1986
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