Author:
Gupta Vineeta,Nagar Ranjana
Publisher
Springer Science and Business Media LLC
Reference26 articles.
1. Agrahar MD, Jha K (2009) Effect of sprouting on nutritional and functional characteristic of soyabean. J Food Sci Technol 46:240–243
2. Akpapunam MA, Achinewhu SC (1985) Effect of cooking, germination and fermentation on the chemical composition of Nigerian cowpea (Vigna unguiculata). Plant Foods for Hum Nutr 35:353–358
3. Aliya S, Geervani P (1981) An assessment of the protein quality and vitamin B content of commonly used fermented products of legumes and millets. J Sci Food Agric 32:837–842
4. Arora S, Jood S, Khetarpaul N, Goyal R (2009) Effect of germination and probiotic fermentation on antinutrients and in vitro digestibility of starch and protein and availability of minerals from barley based food mixture. J Food Sci Technol 46:359–362
5. Azeke MA, Egielewa SJ, Eigbogbo MU, Ihimire IG (2011) Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea maize), millet (Penicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum astivum). J Food Sci Technol 48:724–729
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献