The influence of high pressure processing and germination on anti-nutrients contents, in vitro amino acid release and mineral digestibility of soybeans-Reference-Cited by-同舟云学术

The influence of high pressure processing and germination on anti-nutrients contents, in vitro amino acid release and mineral digestibility of soybeans

Published:2023-01 Issue: Volume:115 Page:104953
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Wu Xinyi,Tan Mei,Zhu Yinfei,Duan Hanying,Ramaswamy Hosahalli S.,Bai Weibin,Wang Chao

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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3. Evaluation of changes in protein quality of high-pressure treated aqueous aquafaba;AlSalman;Molecules,2021

4. Effect of germination and fermentation on ph, titratable acidity and chemical composition of pearl millet based food blends;Arora;Acta Aliment. Hung,2009

5. Improving the nutritional quality of pulses via germination;Avezum;Food Rev. Int.,2022

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