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Effect of radiation and/or traditional processings on antinutrients and HCl extractability of calcium, phosphorus and iron of sorghum cultivars
Whole flours of sorghum cultivars Dabar, WadAhmed and Karamaka were irradiated and then fermented and/or cooked. Tannin and phytic acid contents were assayed for all treatments. Traditional processings (fermentation and cooking) were significantly (P ≥ 0.05) decreased tannin and phytate of the culti...
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| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2013
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348317/ https://ncbi.nlm.nih.gov/pubmed/25745244 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1178-5 |
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