Influence of natural and controlled fermentations onα-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgarisL.)
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01506.x/fullpdf
Reference39 articles.
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2. Effects of heat and natural fermentation on amino acids, flatus producing compounds, lipid oxidation and trypsin inhibitor in blends of soybean and cornmeal;Chompreeda;Journal of Food Science,1984
3. Hydrolysis of the phytate of wheat flour during bread making;Daniels;British Journal of Nutrition,1981
4. Effect of temperature and period of fermentation on protein and starch digestibility (in-vitro) of rabadi- a pearl millet fermented food;Dhankher;Journal of Food Science,1987
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