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  1. No Access

    Article

    Structural characteristics of corn starches extruded with soy protein isolate or wheat gluten

    Commercially available corn starches containing 0, 25, 50 and 70% amylose were extruded with 10, 20 and 30% soy protein isolate (SPI) or wheat gluten (WG) at 22% moisture content (dry basis) in a C.W. Brabende...

    V.M. Ghorpade, S. Bhatnagar, M.A. Hanna in Plant Foods for Human Nutrition (1997)

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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)