Germination Effects on Flatus-Causing Factors and Antinutrients of Mungbeans and Two Strains of Small-Seeded Soybeans
Author:
Affiliation:
1. Department of Food Science and Nutrition and Department of Agronomy, University of Missouri-Columbia, Columbia, Missouri 65211
Abstract
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Link
http://meridian.allenpress.com/jfp/article-pdf/47/6/441/1656196/0362-028x-47_6_441.pdf
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1. Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins;Trends in Food Science & Technology;2020-07
2. Reduction of FODMAP content by bioprocessing;Trends in Food Science & Technology;2020-05
3. Changes in α–galactosidase activity and oligosaccharides during germination of soybean seeds;Can Tho University, Journal of Science;2018
4. Effect of domestic processing treatments on iron, β-carotene, phytic acid and polyphenols of pearl millet;Cogent Food & Agriculture;2015-10-29
5. Nutritional characteristics of mung bean foods;British Food Journal;2014-05-27
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