Effect of Various Processing Methods on Antinutrients and in Vitro Digestibility of Protein and Starch of Two Chinese Indigenous Legume Seeds
Author:
Affiliation:
1. Research Laboratory for Food Science, Department of Biology, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970504p
Reference29 articles.
1. Oligosaccharides, Antinutritional Factors, and Protein Digestibility of Dry Beans as Affected by Processing
2. Lowering Phytic Phosphorus by Hydration of Soybeans
3. Protein digestability of vegetables and field peas (Pisum sativum)
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