Chemistry · Food Chemistry
Trypsin inhibitors present in raw legumes can be deactivated by:
Verified Solution4 OptionsUpdated: October 2026👁️1 View
Share:
- 1Soaking
- 2Grinding
- 3Washing
- 4Boiling✓
Correct answer
Boiling
Download Single Question PDF
Save this question and verified answer as a clean study sheet with live clickable link.
👥
Share with Friends & Study Groups
Challenge your peer aspirants on WhatsApp or Telegram to solve this question!
Online Test Series
Start Free Mock Test →Preparing for Chemistry?
Practice full-length mock tests with real exam timers, instant score analysis, and all-India ranking.
Chapter Practice
Practice Food Chemistry MCQs →Want more practice questions on Food Chemistry?
Solve complete topic-wise tests with detailed solutions on GkGet.
Related Practice Questions
Recommended practice questions in Chemistry · Food Chemistry