✦ LIBER ✦

HEAT TREATMENT AND INACTIVATION OF TRYPSIN-CHYMOTRYPSIN INHIBITORS AND LECTINS FROM BEANS (Phaseolus vulgaris L.)

✍ Scribed by MARIA REGINA B. CARVALHO; VALDEMIRO C. SGARBIERI

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Kinetics of thermal inactivation of prot

✍ V. Roa; M.V. DeStefano; C.R. Perez; J.A. Barreiro 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 749 KB

Polymorphism of trypsin and chymotrypsin

✍ Angela R. Piergiovanni; Incoronata Galasso 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 290 KB

Nutritional significance of trypsin inhi

✍ G. APOSTOLATOS 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 385 KB

PARTIAL CHARACTERIZATION OF TRYPSIN-CHYM

✍ VALDEMIRO C. SGARBIERI; JOHN R. WHITAKER 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 934 KB

Thermal inactivation of lectins and tryp

✍ Thomas F B Van Der Poel; Jan Blonk; Dick J Van Zuilichem; Maarten G Van Oort 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 679 KB

Effect of Cooking on Firmness, Trypsin I

✍ N.V. DHURANDHAR; K.C. CHANG 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 774 KB