Solid-state bioconversion of chickpea (Cicer arietinumL.) byRhizopus oligosporusto improve total phenolic content, antioxidant activity and hypoglycemic functionality-Reference-Cited by-同舟云学术

Solid-state bioconversion of chickpea (Cicer arietinumL.) byRhizopus oligosporusto improve total phenolic content, antioxidant activity and hypoglycemic functionality

Published:2014-03-10 Issue:5 Volume:65 Page:558-564
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Sánchez-Magaña Luis Martin,Cuevas-Rodríguez Edith Oliva,Gutiérrez-Dorado Roberto,Ayala-Rodríguez Ana Edith,Valdez-Ortiz Angel,Milán-Carrillo Jorge,Reyes-Moreno Cuauhtémoc

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637486.2014.893284

Reference47 articles.

1. Antioxidant Activity of Grains

2. Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

3. Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension

4. Antioxidative properties of faba bean-, soybean-and oat tempeh

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