Fermentation of rice-bengal gram dhal blends with whey: Changes in phytic acid content andin vitro digestibility of starch and protein
Author:
Publisher
Wiley
Subject
Food Science
Reference22 articles.
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1. Utilization of whey in bakery products-A review;Indian Journal of Dairy Science;2022-08-20
2. Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems;Carbohydrate Polymers;2011-02
3. A Rapid In-vitro Digestibility Assay Based on Glucometry for Investigating Kinetics of Starch Digestion;Starch - Stärke;2009-05
4. EFFECT OF PACKAGING MATERIALS ON THE QUALITY OF IRON-FORTIFIED WHOLEMEAL FLOUR DURING STORAGE;Journal of Food Processing and Preservation;2007-12-06
5. Interactions and Biological Effects of Phytic Acid;ACS Symposium Series;1997-04-01
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