The fate of some oligosaccharides during the preparation of wari, an Indian fermented food-Reference-Cited by-同舟云学术

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The fate of some oligosaccharides during the preparation of wari, an Indian fermented food

Published:1992-01 Issue:2 Volume:43 Page:107-111
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tewary H.K.,Muller H.G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Determination of oligosaccharides in soybeans by high pressure liquid chromatography using an internal standard;Black;J. Am. Oil Chem. Soc.,1978

2. Colorimetric method for determination of sugars and related substances;Dubois;Anal. Chem.,1956

3. Comprehensive Biochemistry, Vol. 5, Carbohydrates;Florkin,1963

4. Intestinal gas production following ingestion of commercial wheat cereals and milling fractions;Hickey;Cereal Chem.,1972

5. Relationship between the content of oil, protein and sugar in soybean seed;Hymowitz;Agron. J.,1972

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1. Ethnic Fermented Foods and Beverages of West Bengal and Odisha;Ethnic Fermented Foods and Beverages of India: Science History and Culture;2020

2. Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients;Functional Food - Improve Health through Adequate Food;2017-08-02

3. Role of Lactic Acid Bacteria in Anticarcinogenic Effect on Human Health;Health Benefits of Fermented Foods and Beverages;2015-03-26

4. Hydrolysis of flatulence causing oligosaccharides by α-d-galactosidase of a probiotic Lactobacillus plantarum MTCC 5422 in selected legume flours and elaboration of probiotic attributes in soy-based fermented product;European Food Research and Technology;2014-03-28

5. Traditional Indian fermented foods: a rich source of lactic acid bacteria;International Journal of Food Sciences and Nutrition;2012-11-27

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