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Reduction in phytic acid content and enhancement of antioxidant properties of nutricereals by processing for developing a fermented baby food
Cereal blends containing pearl millet (Pennisetum glaucum), sorghum (Sorghum bicolor) and oat (Avena sativa) in different ratios were processed (roasted and germinated) and also used as unprocessed flours followed by fermentation with Lactobacillus sp. (Lactobacillus casei and Lactobacillus plantaru...
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| 發表在: | J Food Sci Technol |
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| Main Authors: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2014
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444874/ https://ncbi.nlm.nih.gov/pubmed/26028703 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1375-x |
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