Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients-Reference-Cited by-同舟云学术

Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients

Published:2022-03-18 Issue:5 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Sarkhel Shubhajit¹^ORCID,Roy Anupam¹^ORCID

Affiliation:

1. Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India

Funder

Department of Biotechnology, Ministry of Science and Technology, India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14030

Reference189 articles.

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3. Assessment of the physicochemical and conformational changes of ultrasound‐driven proteins extracted from soybean okara byproduct;Aiello G.;Food,2021

4. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

5. Effect of gamma irradiation on antinutritional factors in broad bean

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