Effect of soaking and germination temperatures on selected nutrients and antinutrients of mungbean-Reference-Cited by-同舟云学术

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Effect of soaking and germination temperatures on selected nutrients and antinutrients of mungbean

Published:1989-01 Issue:2 Volume:34 Page:111-120
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sattar Abdus,Durrani S.K.,Mahmood F.,Ahmad A.,Khan I.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Sprouts in our muffins: Nutrient content and quality of germinated cereals;Alexander;Ontario Ministry Agric. Food Canada (Highlights),1983

2. Official Methods of Analysis;Aoac,1984

3. Methods of Vitamin Assay;Association of Vitamin Chemists,1985

4. Amino Acid Determination Methods and Techniques;Blackburn,1968

5. Phytate: Removal from whole dry beans by enzymatic hydrolysis and diffusion;Chang;J. Food Sci.,1977

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2. Changes in Functional Compounds and Antioxidant Activities of Sesame Oil with Germination;Journal of the Korean Society of Food Science and Nutrition;2023-10-31

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