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Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max)
Effect of drying on protein, trypsin inhibitor (TI), nitrogen solubility, water absorption, colour and electrophoretic patterns of flours prepared from germinated soybean varieties ‘JS 9305’ and ‘MAUS 47’ was studied. Drying included sun drying (35–40°C), steaming followed by hot air oven drying at...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551097/ https://ncbi.nlm.nih.gov/pubmed/23572675 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0082-5 |
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