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Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Germination of legumes followed by hydrothermal treatments is an effective mean of improving nutritive value of legumes. The protein content of mungbean, chickpea and cowpea increased by 9–11, 11–16 and 8–11% after germination. A significant (p ≤ 0.05) decrease in protein content was observed on pre...

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Sparad:
Bibliografiska uppgifter
Huvudupphovsmän: Uppal, Veny, Bains, Kiran
Materialtyp: Artigo
Språk:Inglês
Publicerad: Springer-Verlag 2011
Ämnen:
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC3550865/
https://ncbi.nlm.nih.gov/pubmed/23572840
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0273-8
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