| Autor: |
N G, Kolesnikova, N T, Shamkova, G M, Zaĭko |
| Rok vydání: |
2007 |
| Předmět: |
|
| Zdroj: |
Voprosy pitaniia. 76(3) |
| ISSN: |
0042-8833 |
| Popis: |
In article the activity of inhibitors of treepsin of a grain string bean dissolved in water and physiological solution is investigated at various ways of culinary processing. Step cooking is carried to the most perspective ways of hydrothermal processing. The subsequent freezing to the maximum reduces activity of inhibitors of treepsin. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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