Genetic variability and effect of heat treatment on trypsin inhibitor content in soybean [Glycine max(L.) Merrill.]-Reference-Cited by-同舟云学术

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Genetic variability and effect of heat treatment on trypsin inhibitor content in soybean [Glycine max(L.) Merrill.]

Published:2015 Issue:1 Volume:38 Page:60
ISSN:0250-5371
Container-title:Legume Research - An International Journal
language:en
Short-container-title:Legu. Rese. - An Inter. Jour.

Author:

Shivakumar M.,Verma Khushbu,Talukdar Akshay,Srivastava Nidhi,Lal S.K.,Sapra R.L.,Singh K.P.

Publisher

Diva Enterprises Private Limited

Subject

Plant Science,Soil Science,Agronomy and Crop Science

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Trypsin inhibitors in seeds and pods of Phaseolus vulgaris/coccineus: A comparative study of shaking and ultrasonic extraction methods;Electronic Journal of Biotechnology;2024-09

2. Opportunities and Challenges of Soy Proteins with Different Processing Applications;Antioxidants;2024-05-05

3. Advances in improvement of soybean seed composition traits using genetic, genomic and biotechnological approaches;Euphytica;2022-06-24

4. The effect of feed processing of novel unheated, low trypsin inhibitor soybeans on the performance of young female turkeys reared from hatch to 21 days of age;Poultry Science;2021-11

5. Incorporation of a null allele of Kunitz trypsin inhibitor through molecular backcross breeding in soybean [Glycine max (L.) Merrill.];INDIAN J GENET PL BR;2021

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