Thermal inactivation of tepary bean (Phaseolus acutifolius), soybean and lima bean protease inhibitors: effect of acidic and basic pH

Journal article

Peer reviewed

Magdi A Osman, Phyllis M Reid and Charles W Weber

Food chemistry, Vol.78(4), pp.419-423

01/09/2002

Abstract

Analytical, structural and metabolic biochemistry

Biological and medical sciences

Enzymes and enzyme inhibitors

Food industries

Fruit and vegetable industries

Fundamental and applied biological sciences. Psychology

Hydrolases

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Title: Thermal inactivation of tepary bean (Phaseolus acutifolius), soybean and lima bean protease inhibitors: effect of acidic and basic pH
Creators - without role: Magdi A Osman - University of Arizona
Phyllis M Reid - University of Arizona
Charles W Weber - University of Arizona
Publication Details: Food chemistry, Vol.78(4), pp.419-423
Publisher: Elsevier
Identifiers: 9952879308331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article