Relationships of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of winged beans.

B.O., Tan, N.H., Wong, K.C. and de Lumen (1984) Relationships of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of winged beans. Journal of Agric. And Food Chemistry, 32. pp. 819-23.

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Item Type: Article
Uncontrolled Keywords: Relationships of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilit
Subjects: R Medicine
Depositing User: MR. ADNAN YAHYA
Date Deposited: 23 Mar 2009
Last Modified: 23 Mar 2009
URI: http://repository.um.edu.my/id/eprint/71102

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