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REWIEWS THE CONTENT OF TRIPSIN INHIBITORS IN SEEDS AND PRODUCTS LEGUMINOUS PROCESSINGSoloviova V.F. The researches have shown, that contemporary technologies of leguminous processing resulted to inactivation of antialimentary factors and give the possibility to receive the ready to use food products with guaranteed low content of proteinase inhibitors. The permissible level of trypsin inhibitors content in children and dietetic products must not exceed 5,0 g of inactivated tripsin per kg of product. |