Effect of Thermal Processing of Dietary Fibers on the Bioavailability of Proteins from Wheat and Barley Flour
Changes in particle size, solubility and chemical structure of different fiber components can cause changes in the bioavailability of some nutrients. Numerous studies have shown a reduction in apparent digestion of proteins in the gastrointestinal tract caused by direct and indirect processes. Endog...
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| Päätekijät: | , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Agroprint Timisoara
2023-09-01
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| Sarja: | Scientific Papers Animal Science and Biotechnologies |
| Aiheet: | |
| Linkit: | https://spasb.ro/index.php/public_html/article/view/848 |
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