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    Effects of heat treatments on trypsin inhibitor and hemagglutinating activities in winged bean

    The effect of different heat treatments on inactivation of trypsin inhibitor and hemagglutinin of winged bean was investigated. Trypsin inhibitor extracted from winged bean meal was stable at 60 °C for 60 min....

    S.S Kadam, R.R Smithard in Plant Foods for Human Nutrition (1987)