EFFECT OF VARIOUS TREATMENTS OF PULSES ON IN VITRO GAS PRODUCTION BY SELECTED INTESTINAL CLOSTRIDIA
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07571.x/fullpdf
Reference13 articles.
1. REDUCTION OF INTESTINAL GAS-FORMING PROPERTIES OF LEGUMES BY TRADITIONAL AND EXPERIMENTAL FOOD PROCESSING METHODS
2. A Millennium of Fungi, Food, and Fermentation
3. Relationship Between the Content of Oil, Protein, and Sugar in Soybean Seed 1
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1. Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males;Food Research International;2010-03
2. α-Galactosides of Sucrose in Foods: Composition, Flatulence-Causing Effects, and Removal;ACS Symposium Series;1997-04-01
3. The effects of cooking on extractable tannin, phytate, sugars and mineral solubility in some improved Nigerian legume seeds/Efectos de la cocción sobre los taninos, fitato, azúcares y solubilidad mineral de algunas legumbres nigerianas;Food Science and Technology International;1996-08
4. Effect of several treatments on the oligosaccharide content of a Brazilian soybean variety [Glycine max. (L.) Merril];Journal of Agricultural and Food Chemistry;1983-11
5. Effect of Soaking and Cooking on the Oligosaccharide Content of Dry Beans (Phaseolus vulgaris, L.);Journal of Food Science;1982-05
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