Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)
- 1 July 1984
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 32 (4) , 819-822
- https://doi.org/10.1021/jf00124a030
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- QUICK‐COOKING WINGED BEANS (Psophocarpus tetragonolobus)Journal of Food Science, 1979
- Overcoming the nutritionally harmful effects of tannin in sorghum grain by treatment with inexpensive chemicalsJournal of Agricultural and Food Chemistry, 1979