Effect of temperature and pH on the trypsin inhibitory activity of whole seed extracts of Vigna mungo (black gram) cultivated in Sri Lanka

dc.contributor.author	Jayasinghe, J.D.M.S.
dc.contributor.author	Chandrasena, U.S.D.
dc.contributor.author	Kumari, K.D.K.P.
dc.contributor.author	Rajapakse, S.
dc.contributor.author	Suresh, T.S.
dc.date.accessioned	2021-05-24T05:29:51Z
dc.date.available	2021-05-24T05:29:51Z
dc.date.issued	2021
dc.identifier.citation	Jayasinghe J.D.M.S., Chandrasena U.S.D., Kumari K.D.K.P., Rajapakse S., Suresh T.S.,(2021),"Effect of temperature and pH on the trypsin inhibitory activity of whole seed extracts of Vigna mungo (black gram) cultivated in Sri Lanka", Proceedings of the research conference in Health Sciences, FAHS, USJ.p.105.	en_US
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/9331
dc.language.iso	en	en_US
dc.title	Effect of temperature and pH on the trypsin inhibitory activity of whole seed extracts of Vigna mungo (black gram) cultivated in Sri Lanka	en_US
dc.type	Article	en_US