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Effects of cooking and germination on hemagglutinin activity in lentil



Effects of cooking and germination on hemagglutinin activity in lentil



Indian Journal of Nutrition and Dietetics 24(1): 15-19



The effects of heat and germination on haemagglutinin activity were studied in 7 strains of lentil. All the treatments (dry-heat autoclaving, boiling, soaking overnight and germination for 3 to 6 days) resulted in a marked decrease in haemagglutinin activity.

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Accession: 001580203

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