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    Article

    Trypsin inhibitor in moth bean: thermal stability and changes during germination and cooking

    Trypsin inhibitor from moth bean was studied for thermal stability and changes during germination and cooking. The application of dry heat did not inactivate the inhibitor. However, autoclaving at 120°C at 15l...

    S. S. Kadam, V. M. Ghorpade, R. N. Adsule… in Plant Foods for Human Nutrition (1986)

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    Article

    Occurrence of oxalyl-CoA synthetase in Indian pulses

    The presence of oxalyl-CoA synthetase was observed in common edible pulses. Excepting in chick pea, the changes in oxalyl-CoA synthetase activity of winter pulses proceeded in stages. The enzyme remained more ...

    R. N. Adsule, G. K. Barat in Experientia (1977)