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

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Authors

  • V. D. Pawar
     College of Agricultural Technology, Marathwada Agricultural University, Parbhani-431 402 ,IN
  • U. M. Ingle
     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.

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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://informaticsjournals.co.in/index.php/ijnd/article/view/13450

Issue

Volume 24, Issue 12, December 1987

Section

Original Articles

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