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