The influence of tempeh fermentation and conventional cooking on anti-nutrient level and protein bioavailability (in vitrotest) of grass-pea seeds-Reference-Cited by-同舟云学术

The influence of tempeh fermentation and conventional cooking on anti-nutrient level and protein bioavailability (in vitrotest) of grass-pea seeds

Published:2008-10 Issue:13 Volume:88 Page:2265-2270
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Stodolak Bożena,Starzyńska-Janiszewska Anna

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference39 articles.

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