Inactivation of trypsin inhibitors in sweet potato and taro tubers during processing

Plant Foods for Human Nutrition

Volumn 58, Issue 2, 2003, Pages 153-163

  Sasi Kiran, K ^a   Padmaja, G ^a  

^a CENTRAL TUBER CROPS RESEARCH INSTITUTE   (India)

Author keywords

Processing; Sweet potatoes; Taro; Trypsin inhibitor

Indexed keywords

TRYPSIN INHIBITOR;

ARTICLE; CHEMISTRY; COLOCASIA; DESICCATION; DRUG STABILITY; FOOD HANDLING; HEAT; MICROWAVE RADIATION; SWEET POTATO; TIME;

COLOCASIA; DESICCATION; DRUG STABILITY; FOOD HANDLING; HEAT; IPOMOEA BATATAS; MICROWAVES; TIME FACTORS; TRYPSIN INHIBITORS;

COLOCASIA ESCULENTA; IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 0038720374     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1024476513899     Document Type: Article

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