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

标题
Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada
作者
关键词
Pulses, α-Amylase inhibitory activity, Trypsin inhibitory activity, Chymotrypsin inhibitory activity, Soaking, Cooking
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 4, Pages 1014-1022
出版商
Springer Nature
发表日期
2017-02-09
DOI
10.1007/s13197-017-2519-6

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