Rabadi fermentation of wheat: Changes in phytic acid content andin vitro digestibility
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF02196463.pdf
Reference27 articles.
1. Khan N, Zaman R, Elahi M (1986) Effect of processing on the phytic acid content of wheat products. J Agric Food Chem 34:1010–1012
2. Tan N, Wong K, De Lumen BO (1984) Relationship of tannin levels and trypsin inhibitor activity within vitro protein digestibility of raw and heat treated winged bean. J Agric Food Chem 32:819
3. Knuckles BE, Kuzmicky DD, Betschart AA (1985) Effect of phytate and partially hydrolyzed phytate onin vitro protein digestibility. J Food Sci 50:1080–1082
4. Sutardi, Buckle KA (1985) Reduction in phytic acid levels in soybeans duringtempeh production, storage and frying. J Food Sci 50:260–261
5. Thompson LU, Yoon JH (1984) Starch digestibility as affected by polyphenol and phytic acid. J Food Sci 49:1228–1229
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