Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada

Title
Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada
Authors
Keywords
Pulses, α-Amylase inhibitory activity, Trypsin inhibitory activity, Chymotrypsin inhibitory activity, Soaking, Cooking
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 4, Pages 1014-1022
Publisher
Springer Nature
Online
2017-02-09
DOI
10.1007/s13197-017-2519-6

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