Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents

Author:

Alkandari Sharifa,Bhatti Mohammad E.,Aldughpassi Ahmed,Al-Hassawi Fatima,Al-Foudari Mohammad,Sidhu Jiwan S.

Funder

Kuwait Institute for Scientific Research

Kuwait Foundation for the Advancement of Sciences

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference32 articles.

1. AACC, 2000. Approved Methods of the AACC, 10th edition. Method 10-10B. American Association of Cereal Chemists, St. Paul, MN, USA.

2. Chemical composition of date seeds of five cultivars grown in the United Arab Emirates;Al-Hooti;J. Food Sci. Technol.,1998

3. AOAC, 1995. Official Methods of Analysis, 16th ed. Association of Official Analytical Chemists, Washington, DC, USA.

4. Breads fortified with wholegrain cereals and seeds as source of antioxidants dietary fiber and other bioactive compounds;Benitez;J. Cereal Sci.,2018

5. Meta-analysis of usefulness of psyllium fiber as adjuvant antilipid therapy to enhance cholesterol lowering efficacy of statins;Brum;Am. J. Cardiol.,2018

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