Influence of Protein on Calcium Bioaccessibility with Phytic Acid in Milled By-Product Fractions of Pulses
Author:
Funder
Council of Scientific and Industrial Research, India
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12649-024-02638-6.pdf
Reference64 articles.
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2. Zhong, L.Z., Fang, Z.X., Wahlqvist, M.L., Wu, G.C., Hodgson, J.M., Johnson, S.K.: Seed coats of pulses as a food ingredient: Characterization, processing, and applications. Trends Food Sci. Technol. 80, 35–42 (2018). https://doi.org/10.1016/j.tifs.2018.07.021
3. Vishwakarma, R.K., Shivhare, U.S., Gupta, R.K., Yadav, D.N., Jaiswal, A., Prasad, P.: Status of pulse milling processes and technologies: A review. Crit. Rev. Food Sci. Nutr. 58(10), 1615–1628 (2018). https://doi.org/10.1080/10408398.2016.1274956
4. Kamani, M.H., Luithui, Y., Meera, M.S.: Milled black gram by-product as a promising food ingredient: Functional, pasting and thermal characteristics. J. Food Meas. Charact. 13(4), 3329–3339 (2019). https://doi.org/10.1007/s11694-019-00255-9
5. Kamani, M.H., Meera, M.S.: Assessment of black gram milling by-product as a potential source of nutrients. J. Food Sci. Technol. 58(10), 3844–3852 (2021). https://doi.org/10.1007/s13197-020-04845-0
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