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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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Main Authors: Uppal, Veny, Bains, Kiran
Formato: Artigo
Idioma:Inglês
Publicado: Springer-Verlag 2011
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Acceso en liña: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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