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Nutritive value and effect of blanching on the trypsin and chymotrypsin inhibitor activities of selected leafy vegetables

1999

Mosha, T.C. (Sokoine Univ. of Agriculture, Morogoro (Tanzania). Dept. of Food Science and Nutrition) | Gaga, H.E.

AGROVOC Keywords
blanchiment blanching blanqueo chymotrypsin chymotrypsine hortalizas de hoja inhibidores de tripsina inhibiteur de trypsine leaf vegetables nutritive value quimotripsina trypsin inhibitors valeur nutritive valor nutritivo
Bibliographic information
Volume 54 Issue 3 ISSN 0921-9668
Pagination
pp. 271-283
Other Subjects
Legume feuille
Language
English
Note
Summary (En)
44 ref.
Type
Summary
2000-08-15
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