title: [Influence micronization and cooking on changes in inhibitor tripsin of leguminous plants].
abstract: Legumes are one of the cheapest protein sources. But most of them contains inhibitors tripsin and needs in long processing. Micronization and cooking of legumes only partly destructs the protease inhibitors. The using this products as fast processing food is unwished.
authors: E A
authors: EA
authors: Koroteeva
authors: I P
authors: IP
authors: Bereznikova
authors: P E
authors: PE
authors: Vloshchinskiĭ
authors: O V
authors: OV
authors: Dorogina
mesh_terms: D003296:Cooking; D018532:Pisum sativum / Q000737:chemistry*; D027805:Phaseolus / Q000737:chemistry*; D014361:Trypsin Inhibitors / Q000032:analysis / Q000737:chemistry*
chemical_list: D014361:Trypsin Inhibitors