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Effect of Inactivation of Trypsin - Chymotrypsin Inhibitor of Blackgram(Phaseolus mungo L.) by Microwave Heating as Compared to Traditional Heating Methods

Hajela N et al

Effect of Inactivation of Trypsin - Chymotrypsin Inhibitor of Blackgram(Phaseolus mungo L.) by Microwave Heating as Compared to Traditional Heating Methods - July - August 1998 - 368

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