Production of Quick-Cooking Moth Bean (Phaseolus Aconitifolius Jacq) : III Effect of Soaking on Activity Trypsin Inhibitor

Jump To References Section

Authors

  • College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402 ,IN
  • College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402 ,IN

Abstract

Moth bean (Phaseolus aconitifolius Jacq) has been identified as one of the potential food sources of the future by the National Academy of Sciences of the United States of America.

Downloads

Download data is not yet available.

Published

1987-12-01

How to Cite

Pawar, V. D., & Ingle, U. M. (1987). Production of Quick-Cooking Moth Bean (Phaseolus Aconitifolius Jacq) : III Effect of Soaking on Activity Trypsin Inhibitor. The Indian Journal of Nutrition and Dietetics, 24(12), 376–379. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/13450

Issue

Section

Original Articles

 

Most read articles by the same author(s)