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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dc.contributor.authorJayasinghe, J.D.M.S.
dc.contributor.authorChandrasena, U.S.D.
dc.contributor.authorKumari, K.D.K.P.
dc.contributor.authorRajapakse, S.
dc.contributor.authorSuresh, T.S.
dc.date.accessioned2021-05-24T05:29:51Z
dc.date.available2021-05-24T05:29:51Z
dc.date.issued2021
dc.identifier.citationJayasinghe 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.urihttp://dr.lib.sjp.ac.lk/handle/123456789/9331
dc.language.isoenen_US
dc.titleEffect of temperature and pH on the trypsin inhibitory activity of whole seed extracts of Vigna mungo (black gram) cultivated in Sri Lankaen_US
dc.typeArticleen_US

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Research Conference in Health Sciences - 2021