Impact of Solid-State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black-Eyed Pea (Vigna unguiculata) Seed Flour-Reference-Cited by-同舟云学术

Impact of Solid-State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black-Eyed Pea (Vigna unguiculata) Seed Flour

Published:2017-05 Issue:3 Volume:94 Page:437-442
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Chawla Prince¹,Bhandari Latika¹,Sadh Pardeep Kumar²,Kaushik Ravinder³

Affiliation:

1. National Dairy Research Institute, Karnal, Haryana, 132001, India.

2. Chaudahry Devi Lal University, Sirsa, Haryana, 125055, India.

3. Shoolini University Solan, Himachal Pradesh, 173229, India.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-05-16-0128-R

Reference46 articles.

1. Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties

2. Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour

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

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