Changes in the trypsin inhibitor activity of chickpeas were investigated after the seeds were soaked in deionized water, citric acid and sodium carbonate solutions. The e!ect of boiling for 30, 60, 120 and 300 s was also studied. Soaking did lower but did not remove the trypsin inhibitor activity ir
Inactivation of the enzyme trypsin in aerosols
β Scribed by T Trouwborst; J.C De Jong; K.C Winkler
- Publisher
- Elsevier Science
- Year
- 1973
- Tongue
- English
- Weight
- 595 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0021-9797
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