Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation-Reference-Cited by-同舟云学术

Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation

Published:1996-04 Issue:3 Volume:49 Page:241-252
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Sharma Alka,Kapoor A. C.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01093221.pdf

Reference35 articles.

1. Rai KN, Anand Kumar K (1994) Pearl millet improvement at ICRISAT ? An update. Feature article. International Sorghum and Millets Newsletter 35: 1?29.

2. Sutardi Buckle KA (1985) Reduction in phytic acid levels in soybeans during tempeh production, storage and frying. J Food Sci 50: 260?261.

3. Aggarwal AJ (1992) Processing of pearl millet for its more effective utilisation Ph.D. Thesis CCS Haryana Agricultural University, Hisar, India.

4. Thompson LU, Yoon JH (1984) Starch digestibility as affected by polyphenol and phytic acid. J Food Sci 49: 1228?1229.

5. Pawar VD, Parlikar GS (1990) Reducing the polyphenols and phytate and improving the protein quality of pearl millet by dehulling and soaking. J Food Sci Technol 27: 140?143.

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